Fareway: St. Patrick’s Day Shepherd’s Pie

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Makes: 6 servings

Total Time: 45 minutes


1 pound lean ground beef or leftover pot roast

2 tsp. olive oil

1 onion, chopped

3 medium carrots, diced

½ pound mushrooms, sliced

2 tsp. fresh thyme OR 1 tsp. dried thyme

2 Tbsp. all-purpose flour

1 cup low sodium beef broth

Salt and pepper, to taste

1 cup frozen peas

1 pound potatoes, cut into 2 inch cubes

1 head of cauliflower, cut into florets

2/3 cup skim milk

2 Tbsp. butter


Preheat oven to 350°F.

If using ground beef, brown it in a large nonstick skillet and drain any excess fat. Remove from skillet and set aside.

Add oil to skillet and saute onions and carrots until tender, about 8 minutes. Add mushrooms and thyme, stirring occasionally, until mushrooms are soft, about 5 minutes.

Return meat to the pan (or add pot roast now). Add flour and cook for 2 minutes. Stir in broth, salt and pepper. Bring to a simmer and stir in peas.

Pour mixture into a baking dish.

Steam potatoes for 10 minutes. Add cauliflower and cook until potatoes and cauliflower are tender, about 15 more minutes. Drain water and mash until smooth. Add milk, butter, salt and pepper to taste.

Spread the potato mixture on top of the meat and bake for about 25 minutes, or until heated through.

(Nutrition information per serving: 344 calories; 15.4 g fat; 4.9 g saturated fat; 55.1 mg cholesterol; 241 mg sodium; 30.5 g carbohydrate; 6.3 g fiber; 22.7 g protein)

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.