Ingredients:
For the filling:
- 1 lb lean ground beef (you can also use ground turkey or chicken)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup beef or vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 tablespoon olive oil
For the mashed potato topping:
- 1.5 lbs potatoes, peeled and cubed
- 1/4 cup non-fat Greek yogurt
- Salt and pepper to taste
Instructions:
1. Prepare the filling:
- Heat olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
- Add minced garlic and cook for another minute.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in tomato paste and Worcestershire sauce. Cook for 1-2 minutes.
- Add beef or vegetable broth and frozen peas. Bring to a simmer and cook for about 10-15 minutes until the mixture thickens slightly. Season with salt and pepper to taste.
2. Prepare the mashed potato topping:
- While the filling is simmering, place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash them using a potato masher or fork.
- Stir in the non-fat Greek yogurt until well combined. Season with salt and pepper to taste.
3. Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- Transfer the beef filling into a baking dish or individual ramekins.
- Spread the mashed potatoes over the top of the filling, covering it completely.
- Use a fork to create some texture on the surface of the mashed potatoes, if desired.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes until the mashed potatoes are golden brown on top and the filling is bubbly around the edges.
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Remove from the oven and let it cool for a few minutes before serving.