Shepherds Pie (Ellie Krieger)

4.7 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.7
  • Total Fat: 10.8 g
  • Cholesterol: 51.4 mg
  • Sodium: 294.0 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 9.5 g
  • Protein: 25.6 g

View full nutritional breakdown of Shepherds Pie (Ellie Krieger) calories by ingredient


I removed the salt from the recipe for nutrition calculations.If you use the salt,it would have to be added. I removed the salt from the recipe for nutrition calculations.If you use the salt,it would have to be added.
Number of Servings: 6


    1 pound lean ground beef (90 percent lean or higher)
    2 teaspoons olive oil
    2 medium onions, chopped (about 3 cups)
    3 medium carrots, diced (about 1 1/2 cups)
    1/2 pound white mushrooms, sliced
    2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
    2 tablespoons all-purpose flour
    1 cup low-sodium beef broth
    1 teaspoon salt
    Freshly ground black pepper
    1 cup frozen peas
    1 1/2 pounds Yukon gold or creamery potatoes
    1 small head cauliflower (about 2 pounds), cut into florets
    2/3 cup 1 percent lowfat milk
    2 tablespoons butter


In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.

Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).

Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.

Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user TOMMYBR.

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    This is delicious and makes huge portions. I made it more low carb buy using a large cauliflower and cutting the portatos by half. The cauliflower can be kind of watery when boiled so I find if you cut them up and microwave them in a covered dish for 7 minutes come out perfect. - 11/11/10

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    Perfect comfort food!! I omitted the mushrooms as hubby isn't a fan and substituted a bag of riced cauliflower for the fresh. I added extra garlic salt and it was perfect. This recipe is a keeper!! - 9/5/20

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    I made this according to the recipe and it was delicious. Even my husband was suprised at the size of the serving. All I changed was to bump up the seasoning and to add some garlic. - 3/4/13

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    Great portion size and very filling. I am not a mushroom fan so left that out and threw in some celery I had on hand. Did skim milk - and used slightly less than the recommended 2/3 cup - just enough to make it spreadable. - 1/20/11

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    Very Good
    I love the portion size. I have to work on my cooking skills though as I am not sure everything turned out as planned. And, I always have a hard time mashing cauliflower, it always seems to stay chunky...yet watery. - 11/16/10

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    Made this on St. Patrick's Day. Whole family loved it. Will have to make this again even when it's not St. Patrick's Day. - 3/28/10