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Shepherd’s Pie

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Shepherd’s pie is one of my favorite fall/winter meals to eat. It’s definitely comfort food!

This shepherd’s pie is only 4 points per serving for purple and 6 points for blue and green. And they’re big servings!

I made this with ground beef but you could also substitute ground turkey for fewer points.

We’re talking ground beef, mashed potatoes and cheese!!

To make my shepherd’s pie I started by weighing out the potatoes. I used exactly 1 pound. I peeled the potatoes and cut them up. Then I boiled them in water for about 20 minutes.

While the potatoes were boiling I started making the ground beef mixture. I weighed the ground beef so that I had 10 ounces.

I started to brown the ground beef and added chopped onions.

Once the ground beef was cooked I added minced garlic and let that cook another minute.

Then it was time to add the Worcestershire sauce, tomato paste and flour. I stirred that together really well.

Next I added the beef broth and vegetables. I just used frozen vegetables, a mixture of corn, peas, carrots and green beans. I let the mixture cook for 5 minutes then I added it to an 8×8 baking dish.

When my potatoes were done cooking I drained them then added them to a mixing bowl. I added a little salt and skim milk then used a hand mixer until they were smooth.

I poured the potatoes over the meat mixture then added some cheese.

The shepherd’s pie baked in the oven for 20-25 minutes, once the cheese was melted.

That’s all there was to it! If you have leftovers it reheats very well. Perfect for lunch the next day!

Shepherd’s Pie

Yield: 6 servings (4 points per serving for purple, 6 points per serving for blue and green)

Ingredients
  • 10 oz. 95% lean ground beef
  • 1 lb. potatoes
  • 1/4 cup skim milk
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1/4 cup all purpose flour
  • 1/2 cup beef broth
  • 1 cup frozen vegetables
  • 1/2 cup reduced-fat Mexican cheese
Instructions
  1. Preheat oven to 375 degrees F.

  2. Peel and chop the potatoes. Boil for 20 minutes, then drain.

  3. Start to brown the ground beef and add the onion. Once it's cooked add the garlic, oregano, salt and pepper. Cook for 1 minute.

  4. Add the Worcestershire sauce, tomato paste and flour. Stir together well. Then add the beef broth and vegetables. Cook for 5 minutes.

  5. Add the potatoes and skim milk to a mixing bowl. Use a hand-held mixer until the potatoes are mashed and smooth.

  6. Spray an 8×8 baking pan with no-stick cooking spray. Add the meat mixture, then the mashed potatoes. Sprinkle the cheese over the mashed potatoes.

  7. Bake for 20-25 minutes, until the cheese is melted.

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

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