This is the best Low Calorie Shepherd’s Pie recipe ever! You can enjoy a huge serving for just 215 calories, leaving enough room for seconds, or dessert!
Ingredient You’ll Need
- Olive oil spray
- 3 large potatoes
- 1 onion
- 2 cups frozen vegetables (carrots, corn, peas)
- 1 pound lean ground beef
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup unsweetened almond milk
- ¼ cup 0% Greek Yogurt
- 3 tablespoons grated gruyere cheese
Low Calorie Shepherd’s Pie
Healthy Shepherd’s Pie Meal Prep and Storage
Meal Prep: You can make this ahead of time and cover with foil and then plastic wrap. You can also divide into individual servings and store for later.
Storage: Store in the fridge for 4 days, or the freezer for 1 month.
Reheating: Remove the plastic wrap, and leave the foil on. Place in a cold oven. Preheat to 350 degrees, and once the oven comes to temperature, remove the foil and bake for 10 minutes more until warned through.
Low Calorie Shepherd’s Pie Recipe
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Low Calorie Shepherd’s Pie
Ingredients
- Olive oil spray
- 3 large potatoes peeled and quartered
- 1 onion chopped
- 2 cups frozen vegetables carrots, corn, peas
- 1 pound lean ground beef
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt divided
- ½ teaspoon pepper divided
- ¼ cup unsweetened almond milk
- ¼ cup 0% Greek Yogurt
- 3 tablespoons grated gruyere cheese
Instructions
- Preheat oven to 400° and lightly spray a 9×13 casserole dish with olive oil.
- Add the potatoes to large pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until fork tender, about 20 minutes.
- Meanwhile, heat a large pan over medium heat, and spray with olive oil. Add the onions and cook until soft, about 10 minutes.
- Add ground beef to the pan with the onions and cook until no longer pink (about 5 minutes). Add in vegetables, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix together.
- Mix in the Worcestershire sauce and beef broth. Bring to a simmer, then reduce heat to low. Cook uncovered for 10 minutes.
- When the potatoes are done cooking, reserve a cup of potato water (use a coffee cup to dip in and remove water) and set aside.
- Drain the potatoes and add back to the pot. Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, almond milk, Greek Yogurt and 1/8 cup of the potato water. Mash with a potato masher, adding more potato water as needed to thin the potatoes.
- In an even layer, spread the beef and vegetables mixture in the prepared casserole dish.
- Spread the mashed potatoes over the top of the ground beef. And sprinkle the top with cheese.
- Move to the oven and bake for 30 minutes, until browned and bubbling. If necessary, broil for the last 2 minutes to help brown the potatoes.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Shepherd’s Pie
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Article History:
- Originally written and published April 20, 2021 by Audrey Johns
- Most recent update on May 6, 2024 by Audrey Johns
There appears to be a lot of sodium so I’d eliminate the beef broth.