Recipes Shepherd's Pie (Entree)

Number of Servings
    • 6 medium potatoes1 pound carrots, cut into 1/4 in slices
    • 1-1/2 pound lean ground beef
    • 1 large onion chopped
    • 1 12-ounce jar fat-free beef gravy
    • 1 teaspoon salt, divided
    • 1/2 teaspoon rubbed sage
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon dried rosemary crushed
    • 1/4 teaspoon pepper
    • 1/3 cup fat-free milk
    • 1 tablespoon margarine
    • 2 tablespoon shredded Parmesan cheese



Peel and cube potatoes and bring to a boil. Cook for 20 minutes over medium heat or until tender. In another pan, place carrots in water and bring to a boil, reduced heat and simmer until crisp-tender (about 7-9 minutes. Drain. In large skillet, cook beef and onion, drain. Stir in carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary, and pepper and place in shallow 3-quart dish coated with no stick spray. Drain potatoes, mash with milk, butter and 1/2 teaspoon salt. Spread over meat mixture. Sprinkle with Parmesan cheese and bake uncovered at 375 degrees for 40-45 minutes.

Nutrition Information

490 Calories; 27g Fat (50.5% calories from fat); 26g Protein; 34g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 850mg Sodium