Shepherd's Pie

4 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 301.6
  • Total Fat: 15.0 g
  • Cholesterol: 46.9 mg
  • Sodium: 209.7 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 14.7 g

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


This is a light version of shepherd's pie, and it makes a satisfying meal in one dish. It packs a lot of flavor with very little sodium! This is a light version of shepherd's pie, and it makes a satisfying meal in one dish. It packs a lot of flavor with very little sodium!
Number of Servings: 8


    3 cups sweet potatoes, peeled and cubed
    1 cup white potatoes, peeled and cubed
    1 tablespoons olive oil
    2 medium onions, chopped
    2 garlic cloves, crushed
    500 grams (1 pound 2 oz) ground beef
    1 tablespoon whole wheat flour
    1/2 cup red wine
    2 cups frozen peas, defrosted
    1 tablespoon dried thyme
    salt, freshly ground black pepper
    ground nutmeg


Preheat the oven to 375 degrees. Boil the cubed sweet potatoes and white potatoes in lightly salted water about 20 minutes, until soft. In the meantime, heat the oil in a pan over medium heat. Add the onions and sautee for about 5 minutes, until translucent. Add garlic and meat. Continue to the cook until meat is browned. Add the flour, wine, peas, and thyme, and heat to a simmer. Cook for about five minutes, uncovered. Transfer the meat mixture to a pyrex baking dish. In a separate container, mash the potatoes, and season with salt, pepper, and nutmeg to taste. Spread on top of the meat mixture, and bake the entire shepherd's pie for 30 minutes close to the top of the oven, until it starts to brown on top.

Number of Servings: 8

Recipe submitted by SparkPeople user YIYEHTOV.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    This recipe was easy and yummy! I will definately make it again! Thank you! :) - 4/29/10

  • no profile photo

    Excellent! Served it to company and we all loved it! - 4/16/10

    Reply from YIYEHTOV (4/22/10)
    Yay! Glad you liked it!

  • no profile photo

    I made this last night, and it was just okay. It was pretty bland. I think you need to do more with the potatoes. Mashing them dry just doesn't work very well. Have to at least use a little milk. Like my last post, I do not think this serves 8. It fed 4...barely. Also what % of beed did you use? - 4/10/10

    Reply from YIYEHTOV (4/22/10)
    I always mash the potatoes after boiling them in water, so maybe that gives them moisture. My beef (is that what you mean?) comes without a percentage, but I got the leanest I found.

  • no profile photo

    Sounds delicious, will try it this wekend. thanks - 4/9/10

  • no profile photo

    my wife and I love the sweet potatoes slant. I'm gonna make this next week. I'll let you know how it turned out. sounds woderful - 4/5/10