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.
to puree the potatoes right in the same pot you use to boil them. 
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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!
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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
Keywords: Cottage pie, shepherds pie, spicy shepherd's pie, dairy free shepherd's pie, gluten free shepherd's pie
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!
★★★★★
Paul
I made and served this dish last night and every person at the table went back for heaping seconds. We all loved it! Healthy and delicious - thanks Panning the Globe!
★★★★★
Lisa
I'm so happy to hear! Thanks for coming back to leave a star rating and a comment.
Ashley
I made this for dinner. It’s delicious. Definitely adding to the rotation. Thank you.
★★★★★
Joanna
I made this last night for my family and it was a huge hit! I am thrilled to have such a healthy and delicious shepherds pie recipe. Leftovers were delicious too! Can't wait to make this again.
★★★★★
Joan
Made this last night and it was a huge hit. So hearty and flavorful. I had to go back for a second helping, which is something I recently promised myself I wouldn't do. Oh well, there's always tomorrow!
★★★★★
Lisa
I'm so glad to hear you enjoyed!! No guilt about going for seconds - it's healthy!!
Jane
I found your recipe browsing on Pinterest - the photo looked good. Well it was amazing! And so much healthier than what I've made in the past. My whole family went back for seconds. This will be a regular in our rotation! Thank you!
★★★★★
Lisa
I'm so glad to hear this 🙂 - thanks for your comment Jane.
Rachel
This recipe is REALLY salty....all of the flavors are good but if I make this again I would half the salt.
★★
Lisa
Oh no, I'm so sorry it was too salty. Even with low salt chicken broth? Maybe I'll suggest less salt - It's easy to add more at at the end. Thank you for the feedback and I hope you'll try it again.
Lauren MacDonald
Hi, I did not rate since I have not tried your recipe. Hope you don't mind my commenting as it is meant to be helpful. While your recipe may be tasty to many and healthiER in some ways than others, I do not consider this an overall "healthy" recipe based on the calculation of 1865mg sodium - which is 81% of the recommended daily amount in our diets.
I am a nurse's aide and cook for my patient with heart failure. He is restricted to 1500-2000 mg/day of sodium. In cooking for him I have learned that once one gets used to eating less salt our taste buds change and we prefer less. The American Heart Association recommends that we all stay below 2300 mg/day - while most Americans consume over 3400 mg/day.
Not sure who calculates the nutrition here for your recipe - the cook or the website but what jumped out at me was your reply above re: low sodium chicken broth - yet your recipe also calls for a total of 2 1/2 tsp kosher salt. By using low sodium broth you eliminated about 720mg sodium. But then by using salt, you added 4500 mg!
Lisa
Hi Lauren, I appreciate your constructive feedback. I always assume that someone with a sodium restricted diet will reduce or eliminate the sodium in any recipe, however I probably should be more specific about it in this recipe, since I'm calling it "healthy." Your point is well taken. I will look over this post and see where I can include that information.
Laura @MotherWouldKnow
You may have lowered the fat, but you've taken the flavors up a notch. I love the idea of chopping the vegetables in a food processor - don't know why I haven't already done that.
Michelle | A Dish of Daily Life
We love Shepard's pie and make it several times a month! Looking forward to trying a new recipe...thank you!
Jillian
I made this for my husband and another couple that we were hosting for dinner and it was a HUGE success. Thanks so much for a great recipe to add to my arsenal!
★★★★★
Lisa
Thanks so much for letting me know jillian - I'm so happy you enjoyed it! You're reminding me that I need to make it again soon!
Carol at Wild Goose Tea
A wonderful version of one of my all time comfort foods. I haven't made it in a while. It is TIME! Thanx for a kick in the behind to do it.
Carol Stoltze
Hi Lisa,
I made this last night and used ground turkey. Loved that it has a bit more of a kick than the Shepherds Pie that I usually make. Using the chicken stock for mashing the potatoes was a great way to go!
Lisa Goldfinger
Hi Carol! I'm glad to hear it was good with ground turkey and that you didn't miss the cream and butter in the potatoes! 🙂
Chris Crooks
This is awesome. My wife Debbie loves Shepard's pie and she only gets it when we go out. I can finally make it at home. This is my weekend project. I am so looking forward to trying this.
Lisa Goldfinger
You're sweet to cook Shepherds pie for Debbie. I hope she loves it!
Rachel (Rachel's Kitchen NZ)
Oh, definitely, a great update on this classic - Lisa.
tc
Thank you Lisa for lightening up this great dish. I love your concept, "panning the globe." I'm intrigued by all the different food cultures around the world and love trying to cook them.
Lisa Goldfinger
Thanks!! 🙂
deb kav
this is exactly what i need to make tonight! perfect timing ...
three feathers
Just yesterday son and i were talking about putting shepherd's pie on the next menu schedule, then here your post pops up in my mail, LOL! Our discussion--pro and con--centered around the fatness of the mashies (as we call 'em) on top.
I've been trying to restructure what we eat into more healthy fare without anyone feeling deprived, and spuds have stumped me.....we all love our buttery mashies! ;0)
Your suggestion of using a flavorful broth has nudged me to try it your way next week.
Thank you! Am rather a new subscriber but so far i've enjoyed tagging along with you ;0)
Lisa Goldfinger
So glad my timing was right! Glad to have you aboard 🙂
pete
Add this to the list of things I want you to make me the next time I'm in. Also, I think I may be confusing the purpose of this website.
YUM!
Lisa Goldfinger
🙂