Description
This High-Protein Shepherd’s Pie combines lean ground beef, hearty vegetables, and creamy Greek yogurt mashed potatoes for a balanced, comforting meal. It’s rich, wholesome, and packed with flavor in every bite.
Ingredients
Units
Scale
- 1 tbsp olive oil, plus more as needed
- 2 lbs lean ground beef
- 1 1/2 tsp fine sea salt
- 1 sweet onion, diced
- 2 medium carrots, diced
- 2 tsp Italian herb blend
- 5 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup low sodium beef broth (or chicken broth)
- 1 tbsp arrowroot powder (or tapioca starch or cornstarch)
- 1 cup frozen sweet peas
- 2 1/2 lbs gold potatoes, peeled and cubed
- 1 cup grated Parmesan cheese
- 1/2 cup Greek yogurt
- 1/4 cup whole milk
- 1/4 cup olive oil
- Fine sea salt, to taste
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a large casserole dish.
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Season with salt.
- Add onion, carrots, Italian herb blend, and garlic. Sauté for 5 minutes until softened.
- Stir in tomato paste and Worcestershire sauce, then pour in broth mixed with arrowroot powder. Simmer until thickened.
- Fold in frozen peas and remove from heat.
- Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and mash with Parmesan, Greek yogurt, milk, and olive oil until creamy.
- Spread beef mixture evenly in the casserole dish. Spoon mashed potatoes on top and smooth with a spatula. Drizzle lightly with olive oil.
- Bake for 20–25 minutes until the top is golden and the edges are bubbling. Let rest for 10 minutes before serving.
Notes
- Broil for the last 2 minutes for a crisp golden topping.
- Use Yukon Gold potatoes for the creamiest texture.
- Replace beef with turkey or lentils for a lighter or vegetarian version.
- Store leftovers up to 3 days in the fridge or freeze for later.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg