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Shepherd's Pie Bake Recipe

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For a real meat-and-potatoes meal, try this satisfying layered casserole. It's easy to assemble with lean ground beef and fresh or leftover mashed potatoes. —Carolyn Wolbers of Loveland, Ohio

This recipe is:

Healthy

Diabetic Friendly

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Shepherd's Pie Bake Recipe

Prep: 30 min. Bake: 40 min.

Yield: 6 Servings

25 40 65

Ingredients

6 medium potatoes
1 pound carrots, cut into 1/4-inch slices
1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 jar (12 ounces) 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 butter
2 tablespoons shredded Parmesan cheese

Directions

Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.
Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6 servings.

Nutritional Analysis: 1 serving equals 390 calories, 13 g fat (6 g saturated fat), 53 mg cholesterol, 859 mg sodium, 43 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

Originally published as Shepherd's Pie in Light & Tasty October/November 2001, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Shepherd's Pie Bake (7)

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Shepherd's Pie Bake

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Reviewed on Jul. 26, 2011 by Rotavele

I love this recipe! I add cheddar instead of parmesan. It's perfect after a day of hunting or fishing in the cold. Hands down in my top 5 favs.

Reviewed on Feb. 06, 2011 by pairofducks

My husband loved this! added peas and used instant potatoes and it worked great - plus it is easy

Reviewed on Oct. 21, 2010 by Lisateachs2

Very good! Love fall comfort food...I used ground chicken and chicken gravy, and a bag of mixed vegetables in place of the pound of carrots.

Reviewed on Aug. 28, 2010 by Sharene

We made our own gravy instead of using a jar product. We added celery & mushrooms and used season salt instead of regular salt. It turned out great!

Reviewed on Apr. 25, 2010 by Ladylynn6

Although I've thought about adding other veggies, I have yet to do it. It's a favorite of my family just as it's written!

Reviewed on Aug. 16, 2009 by firenanny

I liked this recipe- but I used ground turkey instead of ground beef, and I added celery and corn. I also topped it with cheddar cheese instead of the parmesan. My husband loved it!

Reviewed on Jun. 15, 2009 by lilsister107

my husband and enjoyed this recipe. however, we changed up the parmesan for light shredded cheese. we also mixed peas in with the carrots. it was great.