Healthier Light Shepherds Pie

Healthier Light Shepherds Pie

Discover a deliciously light twist on a classic comfort food with this Healthy Makeover Shepherd’s Pie recipe. This healthier version swaps in extra lean ground beef, piles on extra veggies like carrots, celery, peas, and corn for added nutrition, and tops it all with creamy mashed red potatoes made lighter using low-fat milk and reduced-fat cream cheese—all while keeping the rich, satisfying flavors intact without the extra calories. Perfect for enjoying your favorites guilt-free!

Course Main Course

Cuisine American, Irish

Keyword Healthy Makeover Shepherds Pie, Light Shepherds Pie

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 517kcal

Author Evelyn Osborn

Equipment

Ingredients

1 pound red potatoes peeled and cut into quarters
⅓ cup low-fat milk
2 Tablespoons reduced-fat cream cheese
¾ teaspoon salt
¾ teaspoon black pepper
1 pound ground beef extra lean
1 large onion finely chopped
2 large carrots chopped
2 celery stalks finely chopped
½ cup dry white wine
1 ½ teaspoons fresh thyme leaves chopped
1 cup frozen peas thawed
1 cup frozen corn thawed

Instructions

Prepare the mashed potato topping:

Place the peeled (or unpeeled, scrubbed) red potatoes in a covered 2-quart saucepan. Add enough cold water to cover the potatoes by about an inch. Bring to a boil over high heat.
Once boiling, reduce the heat to medium, uncover the pan, and simmer for about 18 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly, then return them to the same saucepan. Add the low-fat milk, reduced-fat cream cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mash until smooth and creamy. Set aside.

Prepare the filling:

Preheat the oven to 425°F.In a large skillet over medium-high heat, add the extra-lean ground beef along with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for about 5 minutes, stirring frequently and breaking up the meat, until browned and fully cooked through.Using a slotted spoon, transfer the cooked beef to a paper towel-lined plate to drain excess fat; keep warm.
In the same skillet (do not wipe it out), add the onions, celery, and carrots. Season with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook over medium-high heat for about 8 minutes, stirring occasionally, until the vegetables are softened.
Pour in the wine and cook for about 2 minutes, scraping up the flavorful browned bits from the bottom of the pan, until the wine is reduced by half.
Stir in the fresh thyme and the reserved beef (along with any accumulated juices). Add the frozen peas and corn, mixing everything together until well combined.

Assemble and bake:

Transfer the beef and vegetable mixture to a 3-quart baking dish and spread it out evenly.
Carefully spoon the mashed potatoes over the top and spread them to completely cover the filling, creating an even layer (you can use the back of a spoon to make decorative peaks if desired).
Bake in the preheated oven for 25 minutes, or until the potato topping is golden brown and the edges are bubbling.
Remove from the oven and let the pie rest for 5 minutes before serving to allow it to set up slightly for cleaner portions.

Nutrition