Shepherd's Pie

4 from 4 votes

This high-protein Shepherd’s Pie is a lightened-up version of the classic comfort food. Made with lean ground beef, plenty of veggies, and creamy mashed potatoes, it’s hearty, family-friendly, and perfectly balanced for macro tracking. Each serving packs over 30g of protein and is perfect for meal prep or cozy weeknight dinners.

Course: Lunch/Dinner Recipes, Macro Friendly Recipes

Servings:

Author: Krista Pool

Ingredients

2 lbs lean ground beef 93/7
½ cup diced onion 60g
1 cup diced carrots 150g
1 cup diced celery 130g
½ tablespoon dried parsley
1 teaspoon thyme
1 teaspoon rosemary
¼ teaspoon paprika
Salt and pepper to taste
6.4 oz packet creamy mashed potatoes I like Honest Earth brand
1 cup fat-free Fairlife milk for the potatoes
½ cup frozen peas 68g
½ cup frozen corn 68g
2 cups beef broth
2 tablespoons Worcestershire sauce
4 tablespoons all-purpose flour
4 tablespoons tomato paste

Instructions

Preheat oven to 400°F.
In a large oven-safe pan, brown the ground beef over medium-high heat with a pinch of salt. Drain excess fat.
Add the onions, carrots, celery, parsley, thyme, rosemary, paprika, salt, and pepper. Cook until vegetables are softened.
While vegetables cook, prepare mashed potatoes according to package directions, using the milk.
Once vegetables are tender, stir in peas, corn, beef broth, Worcestershire sauce, flour, and tomato paste. Mix well until evenly combined.
If using an oven-safe pan, spread the mashed potatoes evenly over the top. Otherwise, transfer the meat and vegetable mixture to a greased casserole dish and top with mashed potatoes.
Bake for 30 minutes, or until the filling is bubbly and the potato topping is golden brown.

Notes

You’ll need about 5⅓ cups of mashed potatoes total. You can use any instant or homemade mashed potatoes prepared with milk (no butter needed).

Nutrition