Shepherd's Pie (Cottage Pie)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 332.3
  • Total Fat: 16.5 g
  • Cholesterol: 79.8 mg
  • Sodium: 263.4 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 24.4 g

View full nutritional breakdown of Shepherd's Pie (Cottage Pie) calories by ingredient
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Adding a ton of vegetables makes this shepherd's pie filling and healthy! Adding a ton of vegetables makes this shepherd's pie filling and healthy!
Number of Servings: 10


    2 lbs lean ground beef
    1 large onion, diced
    2 carrots, grated
    1 zucchini, grated
    1 cup green beans, french cut or sliced/cut small
    1/2 cup frozen corn
    3 cloves garlic, chopped
    3 tbsp worcestershire sauce
    1 can Healthy Request Cheddar Cheese Coup (Campbells)
    1 tsp paprika
    1/2 tsp thyme
    salt/pepper to taste

    2 large russet potatoes
    3 tbsp low fat cream cheese
    1 tbsp butter
    2 tbsp milk
    1 cup cheddar cheese, divided
    salt/pepper to taste


Preheat oven to 375.

Peel potatoes and cut into cubes. Simmer in a pot of salted water for about 15 minutes, until tender.

While potatoes are cooking, brown beef in skillet over medium heat. Cook for 3-5 minutes until all pink is gone. Drain and rinse to remove fat. Set aside.

Spray skillet with non-stick spray if necessary, then add onions and garlic. Cook for 1-2 minutes over medium-high heat. Add the rest of the vegetables except for the corn and cook for an additional 3-5 minutes. You want the majority of the water from the vegetables to evaporate but it shouldn't be completely dry. Add corn, worcestershire sauce, can of soup, and spices and heat through.

Drain potatoes and return to pot. Add butter, cream cheese, milk and 1/2 cup of cheese and mash. Add salt/pepper to taste and make sure potatoes are not too lumpy.

Add filling to 9x13 casserole dish and spread potatoes on top. Sprinkle with remaining 1/2 cup of cheese. Cook at 375 degrees for 10-12 minutes. You can also broil the top if desired.

Serving Size: 9x12 casserole dish, approx 10 servngs

Number of Servings: 10

Recipe submitted by SparkPeople user NRTHOMPS.

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