Healthy Shepherd’s Pie

This healthy shepherd’s pie is a lighter take on the classic dish. Made with a few small tweaks, this lighter shepherd’s pie is just as delicious and easy! Ground beef and vegetables simmered in a tasty gravy and then topped with a potato-cauliflower mash, this is the perfect dinner for your family.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings to 8 servings

Calories 403kcal

Author Carmy

Ingredients

For the Mashed Topping

3 russet potatoes peeled and quartered
1 head cauliflower cut into florets
½ cup milk
¼ cup butter unsalted
½ cup shredded parmesan packed
1½ teaspoon garlic powder
1½ teaspoon onion powder
1 teaspoon salt

For the Filling

1 tablespoon olive oil
1 yellow onion finely diced
1½ salt
8 ounce cremini mushrooms minced
1 carrot peeled and finely diced
1 pound ground beef lean
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup beef broth
2½ tablespoons tomato paste
1½ tablespoons Worcestershire sauce
2 teaspoons fresh rosemary chopped
1 cup frozen peas

Instructions

Heat the oven to 400F.
Bring a (covered) pot of salted water with the potatoes to a boil. Once it has reached a boil, slightly uncover the pot and simmer for 10 minutes. Add the cauliflower florets and continue to simmer for 10 minutes or until the potatoes are fork tender.
Drain the potatoes and cauliflower, then add the milk, butter, parmesan, garlic powder, onion powder, and salt. Mash with a potato masher until smooth. Stir to ensure everything is well combined. Set asde.
At the same time as you are cooking the potatoes and cauliflower, heat the olive oil in a large oven-safe skillet over medium heat. (This is the skillet I’m using) Add the diced onions and ½ teaspoon of salt and saute for 2 minutes.
Add the finely minced mushrooms along with ½ teaspoon salt and saute for 7 to 8 minutes. Add the carrots to the skillet and saute for another 2 minutes.
Push the vegetables off to the sides of the pot and add the ground beef to the center of the skillet along with ½ teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Brown the beef for 5 minutes.
Add the beef broth, tomato paste, Worcestershire sauce, and rosemary to the skillet. Simmer for 8 to 10 minutes on medium-low heat.
Add the frozen peas and stir to combine. Using the back of a spoon or spatula, smooth out the top of the filing so it is flat.
Spoon the mashed topping over the top and spread the mashed topping flat to the edges of the skillet.
Bake for 25 to 30 minutes or until slightly golden. If desired, you can use the broiler for 2 to 3 minutes to brown the top some more.
Allow the shepherd’s pie to rest for 5 to 10 minutes so it can firm up before serving.

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