Shepherd’s Pie Recipe
This hearty shepherd’s pie is one of my favorite comfort food recipes! It’s also an excellent meal-prep recipe that can’t be missed! It packs in your carbs, protein, veggies, and fiber into one dish that you can refrigerate for two days or freeze before baking. For variations, you can make this with ground turkey in this Turkey Sweet Potato Shepherd’s Pie or try my vegetarian Portobello Shepherd’s Pie.
What is the difference between shepherd’s pie and cottage pie?
Classic shepherd’s pie uses only lamb and gets its name because shepherds look after their sheep. Technically, this recipe is “cottage pie” since it has beef instead.
What Makes This Recipe Healthy
This healthy shepherd’s pie recipe uses lean ground beef and tons of vegetables. There’s no butter in it, instead it’s made with olive oil. Not only do I use the typical frozen veggie mix, but I also use a cup of mushrooms for even more nutrition. Plus, this recipe only calls for two tablespoons of reduced-fat sour cream in the mashed potatoes. One serving has just 275 calories with 22 grams of protein and 5 grams of fiber. It’s a whole meal in one!
Shepherd’s Pie Ingredients
Mashed Potatoes: Yukon Gold potatoes, chicken broth, reduced-fat sour cream, salt, pepper, paprika Ground Beef: Swap lean ground beef for ground lamb to make traditional shepherd’s pie. Or make it leaner with ground turkey instead. Veggies: Onion, celery, mushrooms, frozen mixed vegetables, like peas, carrots, green beans, etc. Garlic: Dice two garlic cloves. Flour: For gluten-free shepherd’s pie, substitute all-purpose flour with gluten-free. Broth: You’ll need one cup of beef broth. Flavor: Tomato Paste and Worcestershire Sauce for extra flavor Herbs: Chop up fresh rosemary and thyme but feel free to sub dried. Salt and Pepper
How to Make Easy Shepherd’s Pie
Can I prepare shepherd’s pie in advance?
Yes, this easy shepherd’s pie is a great make-ahead recipe! Cook, assemble, and refrigerate until ready to bake or freeze it to make another night. Keep reading for tips and instructions!
Meal Prep Tip:
It takes about the same amount of time to make two pies. So, if you want to double the recipe, you can eat one and freeze the other for later. Baking the dish from frozen does require some time – at least 2 ½ hours. If you want something quick for dinner, it’s best to thaw it the night before in the refrigerator.
To Make Ahead:
Assemble the shepherd’s pie and cover the baking dish with foil. Refrigerate it up to two days in advance, and then bake it in a preheated oven at 400°F for about 30 minutes or until heated through.
To Make Ahead and Freeze:
Prepare as directed in a foil pan or freezer-to-oven safe baking pan or pie dish. Cover it with foil and freeze. Defrost the pan for at least 24 hours in the refrigerator and then bake as instructed.
To Cook from Frozen:
Put the frozen baking dish covered with foil on a sheet pan. Transfer the pan to a preheated 350°F oven and bake until heated in the center, about 2 ½ hours. Broil the pie for a couple of minutes for extra color.
How to Store Leftovers:
Store cooled leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
Variations:
Protein: Swap the beef for lamb, ground turkey, or more veggies. Potatoes: Sub the Yukon Gold for russet potatoes, or you can even use sweet potatoes. Low-Carb: If you want to reduce the carbs, top the shepherd’s pie with cauliflower mash instead. The leftovers will freeze well and can be reheated later. To make dairy-free shepherd’s pie, omit the sour cream or replace it with a dairy-free alternative.
More Irish-Inspired Recipes for St. Patrick’s Day:
Irish Oatmeal Leek Soup Creamy Cauliflower Mash with Kale (Colcannon) Whole Wheat Irish Soda Bread Instant Pot Corned Beef and Cabbage Sweet Potato Irish Nachos
Your comments are helpful! If you’ve tried this healthy Shepherd’s Pie recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can re-share on my Stories!
