Scott's Recipe

Shepherd's Pie

Category: Beef

1 lb extra lean ground beef (95% lean)
1 tsp olive oil
1 ½ lbs Yukon Gold potatoes (peeled and cut into cubes)
½ cup fat free milk
1 Tbsp light butter
2 Tbsp low fat sour cream
1 small onion (finely diced)
3 cloves garlic (minced)
1 ½ cups frozen mixed vegetables (mine had carrots, corn, peas, and green beans)
8 oz mushrooms (finely chopped)
1 cup fat free beef broth
2 Tbsp whole wheat flour
1 tsp Worcestershire sauce
2 Tbsp tomato paste
2 tsp fresh thyme (chopped)
Salt and pepper to taste


1. Place the cubed potatoes in a large saucepan and cover with cold, salted water. Bring water to a boil, and cook until potatoes are soft and tender, about 10-15 minutes. Drain and reurn the saucepan. Add in butter, milk, and sour cream, then mash well with a potato masher or fork. Season with salt as desired. Set aside.
2. Heat olive oil in a medium skillet over medium high heat. Add in ground beef, and cook until mostly browned, about 5 minutes. Season with salt and pepper
3. Stir in the onions, garlic, and mushrooms, and cook until mushrooms are tender, about 5-7 minutes.
4. Add in the frozen vegetables, beef broth, tomato paste, Worcestershire sauce, flour, and thyme. Mix well, and let simmer on medium-low heat for about 10 minutes, or until sauce is reduced to a thick, meaty gravy. Season with salt and pepper as desired.
5. While meat mixture is simmering, preheat oven to 400 degrees.
6. Spread meat and vegetable mixture along the bottom of a casserole dish (9 x 13 or oval shaped). Top with the prepared mashed potatoes, and sprinkle with a light dusting of paprika or cayenne, if desired.
7. Place in oven and bake for about 20-25 minutes. Let cool for at least 10 minutes before servings.