Shepherds Pie

Dish type


  • Nonstick cooking spray
  • 2 pounds extra lean ground beef
  • 3 garlic cloves
  • 5 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 1½ teaspoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1½ teaspoons ground black pepper
  • 1 cup less-sodium beef broth
  • 1 package (8 ounces) sliced white mushrooms
  • 1 medium onion, diced
  • 2½ cups frozen peas and carrots
  • 1 container (24 ounces) prepared mashed potatoes


Prep Time
25 minutes
Cook Time
20 minutes
  1. Preheat oven to 425°. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. In large nonstick skillet, cook beef and garlic over medium-high heat 7 to 8 minutes or until beef is no longer pink, stirring frequently. Stir in 3 tablespoons fl our, tomato paste, thyme, ½ teaspoon salt and ¾ teaspoon pepper. Reserve 2 tablespoons broth; stir remaining broth into skillet. Heat to simmering and cook 2 minutes. Spread beef mixture evenly in bottom of prepared dish.
  2. In same skillet, cook mushrooms, onion, and remaining ½ teaspoon salt and ¾ teaspoon pepper over medium-high heat 5 to 6 minutes or until onion and mushrooms are tender, stirring occasionally. Fold in peas and carrots and remaining 2 tablespoons fl our and 2 tablespoons broth. Spread vegetable mixture evenly over beef mixture.
  3. In medium microwave-safe bowl, heat potatoes in microwave oven on high 1 minute to soften. Stir potatoes; spread evenly over vegetable mixture.
  4. Bake pie 20 to 25 minutes or until sides begin to bubble. Let stand 15 minutes before cutting.
  5. Chef Tip To brown top of fi nished pie, place oven rack about 8 inches from source of heat and preheat broiler. Lightly spray mashed potato topping with butter fl avored cooking spray and heat under broiler 2 to 3 minutes or until lightly browned.