This healthy shepherd's pie is a big favorite in our house, filled with ground lamb (or beef), lots of veggies and a topping of fluffy olive oil mashed potatoes. It's so rich tasting and flavorful nobody will believe this comforting casserole is dairy-free, gluten-free and guilt-free.
Shepherd's pie is one of the most irresistible dishes I know. My husband and kids and I go crazy for it.
I've tried many a shepherd's pie recipe and this one is my absolute favorite because it's packed with flavor and way lower in fat and calories than the norm. So no need to hold back. Feel free to go back for seconds or even thirds!
What is Shepherd's Pie and who invented it?
Shepherd's pie is a savory pie with meat filling and mashed potato crust. The recipe originated in Britain in the mid 1800's as an affordable dish for the poor.
Back in the day shepherd's pie was a practical recipe, a way to make use of leftover cooked meat. The meat was topped with potatoes, which were a reliable and affordable crop.
When made with beef, it was called "cottage pie" named for the small cottages the poor folks lived in. When lamb was used, it was, fittingly, called "shepherd's pie."
Flash forward a couple of centuries and these once-lowly meat pies are now craved and adored across the globe. They're even served even in royal palaces. (More on that later).
How To Make Shepherd's Pie
The recipe is easily manageable for a weeknight - especially if you use a food processor to chop the vegetables. Just sauté meat and veggies, mix in spices and tomato paste, top with mashed potatoes, bake, and dinner is ready!
- Make the Mashed Potatoes: Boil potatoes for 15 minutes or until just tender. Drain and mash with ¾ cup chicken broth, 3 tablespoons olive oil, 1½ teaspoons salt and black pepper to taste.
- Sauté the Meat and Vegetables: While the potatoes are boiling preheat the oven to 400ºF and sauté the ground lamb (or beef or turkey) until it loses its pink color. Transfer it to a bowl and add the onions, carrots and bell peppers to the skillet. Cook the veggies for a few minutes, add the garlic and zucchini and cook for another minute or two. Return the lamb to the skillet along with broth, tomato paste, herbs and spices. Simmer for 5 minutes and stir in the corn and peas.
- Assemble and Bake the Casserole: If you're using a cast iron skillet for sautéing, simply spread the mashed potatoes over the filling and pop the skillet in the oven. Otherwise transfer the filling to a casserole dish and add mashed potatoes to the top. Bake for 25 minutes, or until heated through. You'll see the gravy bubbling around the edges when it's done.
- Let the casserole rest for ten minutes and then cut it into squares and enjoy!
TIME SAVING TIPS
- Use a food processor to chop the vegetables. I love using the food processor to chop veggies! With just a few pulses you can chop all the veggies in this shepherd's pie in a matter of minutes.
- Use an immersion blender to puree the potatoes right in the same pot you use to boil them.
- Use a large cast iron skillet to sauté the meat and vegetables and then just pile the mashed potatoes right on top and pop the skillet it in the oven to bake.
Why you will love this Shepherd's pie:
- It's healthy: While most shepherd's pie recipes add flour to the gravy and cream, butter and sour cream to the potatoes, this shepherd's pie recipe has no flour and no added saturated fats.
- It's heavy on the veggies: In addition to the traditional carrots, corn and peas, this shepherd's pie has a whole red bell pepper, two zucchinis and extra carrots. There are enough vegetables in the mix to make this a whole balanced meal in one pot.
- It's got loads of flavor plus a spicy kick: Plenty of onions and garlic give this shepherd's pie a great flavor base. Salt, pepper, thyme and bay leaves infuse even more flavor. But it's the pinch of cayenne that gives this shepherd's pie a spicy kick. You won't find it too hot, just exciting!
Other wonderful casserole recipes from around the world
- Tachin Joojeh: Persian Layered Chicken and Rice with Yogurt
- Indian Lamb Biryani
- Spaetzle with Caramelized Onions, Wilted Greens and Gruyere
- No Noodle Eggplant Lasagna
- Boboti: South African Meatloaf
- Swiss Rosti: Shredded Potato Casserole with Ham and Eggs
Prince William's Favorite Cottage Pie Recipe
According to longtime royal cook Darren McGrady, shepherd's pie has been a lifelong favorite food of Prince William, who began eating it as a puree when he was just a baby. Here's the royal recipe for cottage pie - the way Prince William likes it.
Here's the recipe for Healthy Shepherd's Pie. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Healthy Shepherd's Pie
- Total Time: 1 hour 15 mins
- Yield: 4-5 1x
Description
A healthier version of Classic Shepherd's Pie, deliciously spiced with extra veggies and olive oil mashed potatoes. Gluten free and dairy free.
Ingredients
For the Mashed Potatoes
- 2 ½ pounds russet (baking) potatoes, peeled and cut into 1 -to 1 ½ inch chunks
- ¾ cup low salt chicken broth (plus you'll need another cup of broth for the casserole)
- 3 tablespoons good quality olive oil
- 1 ½ teaspoons kosher salt, or to taste
- Several grinds of fresh black pepper, to taste
For the Vegetables and Meat
- 2 teaspoons olive oil
- 1 pound ground lamb (substitute beef, chicken or turkey, if you prefer)
- 3 carrots, peeled and chopped (1 ½ cups chopped)
- 1 large onion, peeled and chopped (about 1 ½ cups chopped)
- 1 red bell pepper, seeded, ribs removed, chopped
- 2 small or 1 large zucchini, chopped or finely diced (1 ½ cups)
- 3 medium garlic cloves, minced (1 tablespoon plus 1 teaspoon)
- 1 cup low-salt chicken broth (I recommend Swanson's low salt)
- 3 tablespoons tomato paste (I recommend organic or San Marzano)
- 1 teaspoons kosher salt or more, to taste
- ½ teaspoon dried thyme
- ¼ to ½ teaspoon cayenne pepper (depending on how hot you like it)
- Several grinds of black pepper
- 1 bay leaf
- ½ cup frozen petit peas, thawed
- ½ cup frozen sweet corn, thawed (I recommend organic)
Instructions
Equipment: A large (12-inch) cast iron skillet or a standard casserole dish.
- Cover potatoes with cold water in a large pot and add 1 teaspoon of salt. Bring to a boil and cook for 15 minutes or until just tender. Drain and mash with ¾ cup broth, 3 tablespoons olive oil, 1½ teaspoons salt and several grinds of black pepper, to taste.
- While potatoes are cooking, preheat oven to 400ºF. Heat 2 teaspoons olive oil in a large (preferably cast iron) skillet, over medium heat. Cook lamb (or other ground meat), stirring, until it loses its pinkness. With a slotted spoon, transfer to a bowl and pour off fat from the skillet.
- Add 2 tablespoons olive oil to the skillet. Cook onions, carrots and bell pepper over medium heat, stirring occasionally, until fairly dry and starting to brown, 5-7 minutes. Add garlic and zucchini and cook, stirring, for a minute or so. Return lamb to the skillet. Add 1 cup broth, 3 tablespoons tomato paste, ½ teaspoon thyme, 1 teaspoon salt, black pepper and cayenne to taste, and bay leaf. Simmer over medium-low heat for 5 minutes, stirring occasionally. Stir in the corn and peas and remove from heat. Correct the seasoning with more salt and pepper, if desired.
- To assemble the pie, use a spatula to smooth out the meat filling in the bottom of the skillet or casserole. Spread the mashed potatoes out evenly on top and use the tines of a fork to make swirly patterns in the potatoes, if you like.
- Bake, uncovered, in the top third of the oven for 25 minutes, or until heated through and golden brown in spots. Rest casserole for 10-15 minutes. Slice into pieces and serve.
Notes
Time Saving Tips:
- Make this recipe in a cast iron skillet. Use it to sauté the meat and vegetables and to assemble and bake your shepherd's pie.
- Use a food processor to chop the carrots, onion, pepper, zucchini and garlic, with just a few pulses.
- Use an immersion blender to mash the potatoes right in the same pot you use to cook them.
Reheating Instructions: This shepherd's pie is delicious the next day. Store it in the fridge covered and reheat, covered with foil, in a 325ºF oven, until heated through, about 40 minutes.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist. If you are on a sodium-restricted diet, please reduce the amount of salt in this recipe, as needed.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Bake
- Cuisine: British
Katie J
Loved this recipe. The kids didn’t approve….but they have terrible taste!!!
Lisa Goldfinger
Haha - that's really funny. I'm glad the adults enjoyed 🙂 I wish the kids were on board but I have three kids of my own so I know how it goes!
Tiffany Brinton
Do you know if this freezes well?
Lisa Goldfinger
I haven't tried but I'm guessing it does and I just did a quick google search for you that says it does. I suggest you bake it, let it cool completely, then cover it tightly with plastic wrap and freeze.
Danielle
This was a delicious recipe with a sinple yet delicious seasoning blend. I made a few minor changes. I used ground turkey and stock instead of broth for a little more protein. I also added a package of riced cauliflower and a few cups of chopped spinach that I needed to use up for a little extra veg and to sub zucchini. A super easy recipe to adjust as needed. Thank you for sharing it!
Sheri Martinello
Can this be made the day before?
Lisa Goldfinger
Yes. Assemble it, cover it, refrigerate it, and cook it then next day. It will need a little extra time in the oven since it's coming from the fridge.
Paul
Good recipe. I’m not sure where the high sodium content is coming from in the nutrition facts. Same with the sugar.
Lisa Goldfinger
I'm glad you like the Shepherd's Pie. Thanks for your note about the salt. I'm going to resubmit the recipe to the nutrition calculator and see what's up.
Paul
Thank you. Maybe its the olive oil in the potatoes. For those who might stay away because the sodium content is high. The portion sizes are really big. Plus I don't think lowering the salt of olive oil a bit will ruin the taste in the slightest. Give it a try!
Lisa Goldfinger
Thanks 🙂
Paul
Good recipe. I’m not sure where the high sodium content is coming from in the nutrition facts.
Gennarose
This was awesome! I searched the web for a veggie-heavy shepherds pie and came upon your recipe. I used ground turkey because I couldn’t find lamb and added celery, and reduced the potato amount a little and it was great! Super tasty, love the cayenne kick, love the flavor and lightness of olive oil potatoes. It’s really light and feels healthy but comforting; really hits the spot and covers all your nutritional needs. I could imagine so many variations to this formula and will be trying them out in the future! Thanks for sharing!
Carol
This version of Shepard’s Pie was so good! The zucchini was a nice addition to the one I usually make.
Lisa Goldfinger
Hey Carol - Thanks so much for the 5 star rating and great review. I'm really glad you enjoyed this!
Connie
I saw this recipe and it looked good so I made and it tasted so good. Im gluten and dairy free; so appreciate you sharing this recipe.
Beth
Do you think this could be frozen before cooking? Then thawed and cooked? I need to make a GFDF meal for another family, but will need to make it ahead. Maybe leave out the zucchini since it could release a lot of water then frozen, then thawed?
Lisa
hi Beth - yes, I do think it can be frozen before cooking. Let it defrost overnight in the fridge and then cook it in the oven, as directed in the recipe. It may need 5-10 minutes longer, if it goes into the oven cold. I wouldn't worry about the zucchini releasing water. Once it's simmered with the rest of the veggies, there shouldn't be a problem.
Sarah
Well I’m not sure where the prep time of 25 minutes came from. It took me an hour and a half! Lots of steps but it’s in the oven and smells delicious. U
Lisa
I'm sorry it took you so much longer Sarah. I sure hope it was worth the effort! I'll take another look at the instructions and see if the timing is off. Thanks for letting me know.
Janet
I had excess liquid in the filling. Do I use it too? It won't be too soppy?
Lisa
Some of it will get soaked up into the pie when it's baked and also, it's not bad to have some tasty juices in the bottom of the pan to scoop on top when you serve the pie. But if there's an excessive amount of liquid, you might not want to use all of it. You don't want the meat and veggies swimming in liquid. I hope that helps - it's hard to judge when I'm not seeing the amount of liquid.
Eddie
I used to live in the UK and I would have shepherd's pie all the time at the pubs. I tried this out over the weekend and it was a huge hit with the family. I like the fact that it was a little lighter without all that excess dairy but I didn't miss anything in the flavor or consistency. This recipe is so great - thank you!
Jean
Once again, another hit! We loved all the veggies in this version. Because I had (oops!) used up the zucchini I bought for this, I threw in a big handful of a frozen vegetable medley with green beans, mushrooms, broccoli and carrots. And I had 2 cans of creamed corn that I bought by mistake, so threw those in and didn't add broth or corn. It was awesome. I would serve this to company. Thanks again, Lisa!