Healthy Shepherds Pie

2013-10-28
  • Servings : 3
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

The other week I was introduced to a fab free app called ‘MyRhythm’ which lets you track the foods that you eat, your mood, and your digestive health to help you figure out what your ‘triggers’ are.

 

To celebrate the launch of MyRhythm I wanted to blog a ‘tummy-friendly recipe’. We know that fatty foods can cause stomach upset, which is why this classic British dish has been given a skinny make-over! So, pans at the ready.. Healthy Shepherds Pie here you come!

 

P.S I have included a vegetarian version of this dish too.. so that nobody misses out!

 

Ingredients

  • 250g extra lean beef mince or Quorn*
  • 2-3 sweet potatoes (250g), peeled & chopped**
  • 1 white onion, chopped
  • 150g mushrooms, sliced
  • 1 tin chopped tomatoes (400g)
  • 2 tbsp tomato puree
  • 2 tbsp Worcester sauce

 

*Nutritional stats provided are for 1/3 of the Shepherd’s Pie made with extra lean beef and served with vegetables. If made with Quorn the calories will be substantially less.

**Sweet potato is crammed full of nutrients and it even counts towards 1 of your 5 a day!

To Serve: Broccoli & Carrots (or vegetables of your choice!)

Optional: Gravy – If you’re using gravy granules then use the water that you’ve boiled your vegetables in to make it up with – this way your gravy will be bursting with nutrients too!

 

healthy shepherds pie

 

Method

Step 1

Pre-heat your oven to 220 degrees C and boil a pan of water.. add the potatoes to the pan and cook until soft before mashing and setting to one side.

Step 2

Meanwhile, spray a non-stick pan with 1 calorie spray oil (or 1 tbsp of oil) and add the onion. Cook for around 5 minutes until soft and golden.

Step 3

Add in the beef mince and cook until browned all over before adding the mushrooms and cooking for 5 minutes.

Step 4

Add the tinned tomatoes, tomato paste and Worcestershire sauce (plus the Quorn if using instead of beef) and simmer for 10-20 minutes until the liquid has evaporated. Season with salt and pepper to taste.

Step 5

Spoon the mince mixture into an ovenproof dish and top evenly with the mashed potato (you could even swap the potato for butternut squash, swede or carrot, or use a mix of the 2!).

Step 6

Bake for 20 minutes or until the potato begins to brown and boil/steam your vegetables until tender.

Step 7

Serve 1/2-1/3 of the Shepherd's Pie with the vegetables and optional gravy and enjoy!

 

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!

Healthy Shep Pie

Shep pie

Shepherds Pie

Healthy Shepherds Pie

Healthy Shepherds Pie

Healthy Shepherds Pie

Healthy Shepherds Pie

Shepherds Pie

 

*This blog post has been sponsored by MyRhythm who paid/provided me with a gift of value for the time it took me to write it. The words written however are 100% my own and were not influenced by the incentive received. I do not promote this company more than other companies who have not sponsored a blog post. Please read my disclaimer page for more information.

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
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Related Recipes:
  • Low Calorie Healthy Hummus Recipe

  • Scrambled Eggs on Wholegrain Toast

  • Healthy Meat-Free Cooked Breakfast with Quorn™

  • Quorn™ Vegan Mediterranean Socca Pizza

  • One Pan Healthy Spanish Omelette

Nutritional Info

This information is per serving.

  • Calories

    355Kcal
  • Carbs

    50g
  • Protein

    25g
  • Fat

    5g

Recipe Comments

Comments (24)

  1. posted by Lucy on October 28, 2013

    Nic this looks far too delicious to be so healthy! I’ve been CRAVING shepherd’s/cottage pie all week and now I know what I’ll be making any day now! I tweeted you saying how celeric could be a good alternative topping, celeriac mash is another one of my healthy winter favourites, yum. Thank you for yet another incredible recipe 🙂

    Lucy xxx

      Reply
    • posted by Nics Nutrition on October 29, 2013

      Oooh Lucy I love that tip – and will def try it as I don’t think I’ve ever cooked with it before! Thank you so much for your comment – happy cooking!! Enjoy! xx

        Reply
  2. posted by Louise B on October 29, 2013

    Made this for tea tonight for me and my little girl who is 3. We didn’t have mushrooms so used carrots and sweet corn. we had everything already in to make this and ill definitely be making it again. We added a sprinkle of cheese on top as a cheeky extra and both polished our plates.
    Really easy to make. Really tasty! Thanks!!

      Reply
    • posted by Nics Nutrition on October 29, 2013

      Hurray! Aw I’m so pleased Louise! Thank you so much for your lovely comment and picture 🙂 xxx

        Reply
  3. posted by Lindsay on October 29, 2013

    Just made this for tea our first time using Quorn it was lovely, we both really enjoyed it. Fab recipe 10 out of 10 x

      Reply
    • posted by Nics Nutrition on October 29, 2013

      Hurray!! Aw thank you Lindsay! So glad you liked it! I’m making a Quorn version tomorrow too 😀 xx

        Reply
  4. posted by Beth on November 1, 2013

    I love this kind of healthy comfort food! I think i’ll try it with sweet potato & carrot mash on top!

      Reply
    • posted by Nics Nutrition on November 3, 2013

      Sounds gorgeous – I think I’ll try that next too! Thanks for your comment 🙂 x

        Reply
  5. posted by Diane Lindley on November 1, 2013

    Oh my goodness I tried this out for tonights tea.
    I must say it tasted amazing 🙂
    No left overs tonight!!
    I was a little naughty and added grated cheese and flaked almonds to the topping, it is a friday night afterall 😉
    I served with steamed green veg.
    I highly recommend as its now one of my favourites ♡♥♡

      Reply
    • posted by Nics Nutrition on November 3, 2013

      Oooh I love your topping ideas! Thank you so much for your lovely comment Diane 🙂 So glad you liked it! Nic x

        Reply
  6. posted by Lauren Spearman on November 3, 2013

    I made this last night and have to say I was really impressed. I used half sweet potato and half butternut squash in the mash and also added in some peppers into the meat mixture.
    I was worried it would be low calorie due to it being a small portion but actually portion size along with a side of broccoli was completely sufficient for dinner.
    Next up on my list of things to try are the chocolate black bean cookies!

      Reply
    • posted by Nics Nutrition on November 3, 2013

      Hurray! So glad you liked it! It’s crazy how big the portion is (mine served 2-3) and that it doesn’t break the calorie balance 🙂 xx

        Reply
  7. posted by Sarah Willis on November 4, 2013

    Can you freeze this?

      Reply
    • posted by Nics Nutrition on November 4, 2013

      Hello! I haven’t tried. I only kept it in the fridge for 2 days! Do let me know if you try 🙂 I’m sure you can! Thanks Nic x

        Reply
  8. posted by Lizzie nield on November 7, 2013

    Amazing- made this tonight and rave reviews all round! Thanks Nic 🙂

      Reply
    • posted by Nics Nutrition on November 8, 2013

      Aw thanks Lizzie! So glad you liked it 🙂 Thanks for your comment! Nic xx

        Reply
  9. posted by Neil Weller on January 17, 2014

    Made this tonight. It was very nice and enjoyed by all. No onions or mushrooms as the kids don’t like them. I added some cinnamon to the sweet potato which makes it super tasty.

    A quote from my wife “best shepards pie she has ever had”.

      Reply
    • posted by Nics Nutrition on January 17, 2014

      Ooh wow, what a compliment!! Thank you so much and great tip with the cinnamon! x

        Reply
  10. posted by Lottie on February 13, 2014

    I’m going to make this on Sunday! Can’t wait! Great healthy recipe and my not so healthy boyfriend will probably love it too. Might try that cinnamon tip. Thanks Nic.

    Lottie x

      Reply
  11. posted by Laura on March 13, 2014

    Made this last night. Was fab finished it off for lunch today! Thanks keep the yummy easy recipes coming! x

      Reply
  12. posted by Sam on May 20, 2014

    Hi Nic!
    Love your website, the recipes are all great and really easy to follow. Just wanted to let you know you’ve tagged this one as vegan though and it isn’t, neither Quorn nor Worcester sauce are vegan. Excitement soon turned to dissappointment when I read the recipe as it looks yummy 🙁
    Plenty of other vegan options for me to go at on here just wanted to let you know so you could change it.
    Sam x

      Reply

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