Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 9.0 g
  • Cholesterol: 42.9 mg
  • Sodium: 345.1 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 16.0 g

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

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Number of Servings: 8

Ingredients

    2 tbsp olive oil
    2/3 cup chopped carrots
    2 cloves garlic, minced
    2/3 cup frozen peas
    1 lb 96% lean ground beef
    3 T flour
    1 tsp salt, or to taste
    1 tsp black pepper, or to taste
    2 tsp garlic powder, divided (or to taste)
    1 tsp onion powder, or to taste
    any other desired seasonings
    1/4 cup cooking wine (red preferred but can use white)
    1 & 3/4 cup low sodium beef broth
    3 medium russet potatoes, peeled and cubed
    2 tbsp unsalted butter
    1/4 light sour cream
    1/4 cup skim milk


Directions

Place peeled and cubed potatoes in a large saucepan and cover with water. Set pan over high heat and bring to a boil; reduce heat and simmer until potatoes are fork tender, about 10 minutes. Drain potatoes, transfer to a large bowl and add sour cream, butter and milk. Mash until smooth (I use a hand mixer). Season to taste with salt, pepper, garlic powder and any other seasonings you desire. Set aside and cover to keep warm.

Preheat oven to 400 degrees, and prepare a glass baking dish by coating it with cooking spray.

Meanwhile, heat oil in large skillet over medium-high heat. Add carrots, season with salt and pepper, and saute 3-4 minutes. Add garlic and cook another 2-3 minutes. Add ground beef and crumble, cooking until completely browned. To this add frozen peas and cook another few minutes. Next add flour, more salt and pepper if desired, garlic powder, onion powder, and any other desired seasonings. Combine well, then add the wine and beef broth and stir. Bring to a simmer, and continue to simmer until thickened, about 3-4 minutes. Pour beef and vegetable mixture into prepared baking dish. Top with mashed potatoes, and using a spatula, spread them to cover the meat mixture, making peaks if desired. Bake for 20 minutes or until the potatoes begin to brown slightly.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user LYDIASMAMA827.

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