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Cozy Shepherd's Pie

Cozy Shepherd's Pie

Make this Shepherd's Pie ahead of time, and freeze after assembling. Thaw in refrigerator overnight and bake as directed.

Cooking Light JANUARY 1999

  • Yield: 8 servings (serving size: about 1 cup)


  • Potato topping:
  • 2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups)
  • 1/2 cup low-fat sour cream
  • 1/4 cup 1% low-fat milk
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
  • 1 teaspoon butter or stick margarine
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Filling:
  • 2 teaspoons olive oil
  • 2 cups diced carrot


To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.

Preheat oven to 375°.

To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 7 minutes. Add mushrooms; sauté 5 minutes. Add 1 tablespoon sage and garlic; sauté 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.

Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375° for 45 minutes or until golden brown.

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 26%
  • Fat: 6.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 18.5g
  • Carbohydrate: 24.5g
  • Fiber: 3.1g
  • Cholesterol: 45mg
  • Iron: 3.1mg
  • Sodium: 330mg
  • Calcium: 50mg

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Cozy Shepherd's Pie Recipe