Shepards Pie (Losingjess)

Shepards Pie (Losingjess)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.7
  • Total Fat: 6.6 g
  • Cholesterol: 29.3 mg
  • Sodium: 336.7 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 11.9 g

View full nutritional breakdown of Shepards Pie (Losingjess) calories by ingredient
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My version of shepards pie My version of shepards pie
Number of Servings: 6


    2 Cups potatoes, boiled and mashed

    1/2 pound lean ground beef
    1 tbls. all purpose flour
    beef stock or water + beef bullion cube
    1/4 cup tomato paste
    salt & Pepper to taste
    1 tbls ground rosemary
    1 small onion - diced
    1 clove garlic - minced
    1 - 1/2 cup carrots - diced
    1 - 1/2 cup peas - canned or frozen
    1/4 cup red wine or Beer
    1/2 cup 2% shredded sharp cheddar cheese


I wrote really great instructions to go with this recipe but my 1 year old daughter errased them. I am very annoyed right now so I can not write it all out again. I am going to write a very breif description.

boil potatoes and mash. I mash with water to cut down on calories but you can use butter or milk if you like. season with salt and pepper and set aside

caramilze onions in a skillet. Do not add ground beef untill onions are done or they wont caramilze. Add in ground beef and brown. Add in carrots, rosemary, peas (note: if using frozen add them now, if using canned add them last), garlic, dash salt and pepper and cook over med-high heat for a minute or two. Combine mixture with flour and mix. Add in tomato paste and mix and then deglaze the pan with wine or beer. add in beef stock and cook over medium heat a few minutes untill it forms a gravy. (add in peas if using canned)

Layer a medium sized baking dish that has been sprayed with cooking spray with beef mixture and then mashed potatoes. bake at 350* for 30 minutes untill sides are starting to crisp and mixture is bubbly on sides. sprinkle cheese on top and bake for another 5 minutes untill cheese is melted.

Remove from oven... allow to rest for 5 - 10 minutes and serve.

(Recipe is my own, sorry again for the rushed instructions... if you have any questions please message me)

Number of Servings: 6

Recipe submitted by SparkPeople user LOSINGJESS.

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