Healthier Shepherd's Pie Recipe

A healthier version of a traditional favorite, this Shepherd's Pie recipe is sure to warm your belly and soul. A hearty and satisfying meal for the entire family to enjoy.

Course Entree, Main Course

Cuisine American, english

Keyword shepherds pie

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 322kcal

Author Liz DellaCroce

Ingredients

1 small butternut squash peeled, seeded and cubed
2 parsnips peeled and cubed
¼ c plain Greek yogurt
¼ c fat free milk
1 tbs butter
½ tsp kosher salt
¼ tsp pepper
½ lb ground lamb
½ lb ground sirloin 90% lean
¼ tsp pepper
1 large onion diced
2 cloves garlic grated
1 tbs flour
½ c chicken broth low sodium
2 tbs tomato paste
½ tbs Worcestershire sauce
2 c frozen mixed vegetables
¼ grated Parmesan cheese

US Measurements - Convert to Metric

Instructions

Pre-heat oven to 375 degrees.
Place cubed butternut squash and parsnips in a large pot and cover with cold water.
Bring to a boil and simmer for 10 minutes or until fork tender; drain and place back in warm pan.
Add milk, butter, Greek yogurt, salt and pepper then mash or whip until smooth.
Meanwhile, in a deep sauce pan, brown lamb and beef over medium-high heat with salt and pepper for 7-8 minutes. Use a wooden spoon to break into small pieces.
Add onion and garlic and saute 5 more minutes until onions are soft.
Add flour and cook for 1-2 minutes before adding chicken broth, tomato paste and Worcestershire sauce. Simmer, stirring frequently, until gravy forms and sauce thickens, about 6-7 minutes.
Add in mixed vegetables and simmer 5 additional minutes.
Pour mixture into a large lasagna sized pan. Top with whipped butternut squash and parsnips then sprinkle Parmesan cheese on top.
Bake for 20-30 minutes or until bubbles form around the edges.
Turn oven to broil and cook additional 5-8 minutes or until squash topping becomes nicely browned.

Notes

Excellent source of Vitamin A, good source of Vitamin C, calcium and iron.

Nutrition