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Reduced Fat Shepherd's Pie

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“I made this up as a compilation of the hundreds of shepherd's pie recipes that I have, and tried to make it a little healthier. You can use leftover mashed potatoes, slightly heated. I suppose you could also use instant, though I personally don't like those for anything. The mashed potato technique that I describe is just a very basic one, so if you have one that you like better, then feel free to do so!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and dice potatoes in to 1" cubes, boil until fork tender, about 10 minutes.
  2. Drain and add about 3 tablespoons milk and 1 tablespoon butter.
  3. Mash by hand or with hand held mixer.
  4. If not creamy enough, add a little more milk, 1 tablespoon at a time, until to desired consistency.
  5. Set aside.
  6. Brown meat with garlic, onion, carrots, and basil.
  7. Add tomato soup, stewed tomatoes, beans, frozen veggies, and remaining seasonings; bring to a boil.
  8. Pour into a large 8x10 casserole and spread mashed potatoes on top.
  9. Sprinkle with cheddar cheese.
  10. Bake at 375 for 20-25 minutes or until browned, bubbly and heated through.

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