Shepherd’s Pie

Serves: 6

A fresh take on traditional shepherd's pie, this recipe is filled with fresh veggies and topped with crispy sliced potatoes.


  1. 1 onion, chopped
  2. 3/4 cups carrot slices
  3. 1/2 cup chopped green beans
  4. 3/4 cups no-salt-added corn
  5. 1 1/4 pound lean ground beef
  6. 2 cloves garlic, minced
  7. 1 tablespoon Worcestershire sauce
  8. 1/2 cup unsalted beef stock
  9. 1 tablespoon corn starch
  10. 4 red potatoes , thinly sliced
  11. 1/2 tablespoon olive oil
  12. 1/2 cup lowfat shredded Cheddar cheese


  1. Preheat oven to 400°F.
  2. Heat large nonstick skillet over medium heat; add onions, carrots, green beans and corn, and cook 10 minutes, or until tender. Add ground beef and cook 10 minutes, or until cooked through. Add garlic, Worcestershire sauce, beef stock, cornstarch and simmer 10 minutes, or until most liquid evaporates.
  3. Spoon veggie/meat mixture into 11x7-inch baking dish using slotted spoon. Layer potatoes on top, overlapping edges, and brush with oil, salt and pepper. Bake 30 minutes, or until potatoes are tender and browned. Top with cheese.

Suggested Sides

A glass of 100% fruit juice

Nutritional Value

  1. Calories 393
  2. Fat 6.47g
  3. Protein 29.17g
  4. Carbohydrates 55.10g
  5. Fiber 4.76g
  6. Cholesterol 60mg
  7. Sodium 184mg
  8. Calcium 97mg
  9. Iron 4.83mg
  10. ​*Nutritional information is for complete meal with suggested sides