Ok so quite honestly I’m not sure if it should be called Sheperd’s pie since it has beef in it. I think the European version is made with lamb but Americans use beef and still call it Sheperd’s pie. Americans are weird like that! At any rate, this is as delicious as it is simple.
- 1lb lean ground beef
- 1/2 white onion, diced
- 4 tbsp Worcestershire sauce or brown gravy packet
- 16 oz potatoes of choice (I had Gold on hand)
- 3 cups frozen steamable mixed veggies, cooked
- 1 cup skim milk (I used Fair Life)
- 4 tbsp low fat margarine (I used I Can’t Believe It’s Not Butter)
- Salt & pepper
- Shredded cheddar cheese (optional)
Peel (or don’t) and boil potatoes. Brown beef on stove with seasonings. Once beef is browned add in onion and Worcestershire sauce, move to medium high heat and allow the liquid to evaporate. Mix in cooked vegetables, take off heat, and set aside. Preheat oven to 400 degrees. Once potatoes have finished mash them and add in butter, milk, and salt & pepper. Add beef and vegetable mixture to 9×9 glass dish then add the mashed potatoes on top. Cook for 15-20 minutes. Enjoy!
Macros (for one serving of 4, about 2 cups): 13g fat, 31g carbs, 30g protein (cheese not included)
You can easily store this meal in the freezer to save for later. Cook as directed, allow to cool completely, cover well, and when you are ready to reheat it defrost the pie in the fridge overnight then cook for 1 hour on 350 degrees covered.