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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 249.9
  • Total Fat: 10.4 g
  • Cholesterol: 47.4 mg
  • Sodium: 509.0 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 16.2 g

View full nutritional breakdown of Shepherd's Pie calories by ingredient
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Shepherd's Pie

Submitted by: KOOLCHIK

Introduction

This is a great way to use roast left overs as well - I have added the roast beef cut up, left over mashed potatoes and like to save the gravy(I freeze it) but this is the basic recipe using good ol ground beef. This is a great way to use roast left overs as well - I have added the roast beef cut up, left over mashed potatoes and like to save the gravy(I freeze it) but this is the basic recipe using good ol ground beef.
Number of Servings: 6

Ingredients

    3 cups (adjust to taste) mashed potatoes (I use left overs)
    1/2 c frozen green peas
    1/4 c carrots (leftovers)
    1 LB lean (can use extra lean as well ) ground beef
    1 raw onion diced
    3/4 c water mixed with 1 single serving onion soup mix (about a tbsp of a lrg envelope avoid the onion flakes)
    3 tbsp cornstarch (give or take)
    1 TB parsley
    1 tsp sage (ground)
    1 tsp thyme(ground)
    salt & pepper
    1 TB ketchup
    1 TB Dijon mustard
    1 TB Worcestershire sauce
    6 tsp becel margarine (I use the 67% less fat purple container)

Directions

In deep frying pan brown meat with onion, drain fat (if any) lower heat a bit, add to pan parsley, thyme, sage, salt and pepper - let simmer for about a minute, turn heat back up and
add water mixed with onion soup mix, to meat/onions in pan, add cornstarch, bring to boil and simmer for a few minutes until gravy thickens, (or use left over gravy), add ketchup, dijon mustard, worecestershire sauce, and simmer at a lower heat for 1-2 min. Remove from heat. Grease a deep casserole dish. Pour meat mixture in bottom of casserole, add pea (from frozen) on top evenly, add carrots (thats what i had as left overs you can use corn or whatever filler you want) top with mashed potatoes dot with becel, Bake at 350 for 30-40 min (if everything is hot you only need 30 if you are using left overs and they are cold then 40 min.
This serves 4 (large) servings or 5-6 with a side salad and veggie or bread etc.

Number of Servings: 6

Recipe submitted by SparkPeople user KOOLCHIK.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was delicious. My whole family loved it and both the teenager and hubby are very picky - 11/10/10

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  • 1 of 1 people found this review helpful
    I am not a shepherds pie lover, but tried this recipe and just loved it. I added a little Brandy to gravy it was great. - 10/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for dinner today and dh took some to work with him. Swing shift. He really liked it. I sampled a little as I packed his dinner and it was delicious. - 8/17/10

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  • This was really great. I did a remake to use the veggies I had on hand, and I added a cheese, but the spicing was great without any changes! - 1/17/14

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  • Good
    0 of 1 people found this review helpful
    My son enjoyed this, but I have had better shepherd's pie. I personally would cut the amount of mashed potatoes next time and omit the mustard, which I thought gave it an odd taste. I didn't think it was necessary to avoid the onion flakes in the soup mix...it was just fine to include them. - 1/12/14

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  • Absolutely fantastic! - 5/15/11

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