Beef and Veal: Beef and Veal Casseroles: Shepherd's Pie

This comforting dish includes beef, vegetables and savory potatoes.

Author: Anita Kendrick, member
Date: December 27, 2012

Serves: 6 person(s)
Yield: 6 x approx. 1-1/2 cup servings

Preparation Time: 10 mins
Cooking Time: 35 mins


    2 Tbsp olive oil
    2 medium carrots, chopped
    1 cup chopped onion
    2 cloves garlic
    1 1/4 lb lean beef (such as lean top sirloin), cut into cubes
    1 Tbsp flour
    1/2 tsp salt
    1/2 tsp black pepper
    1 tsp oregano
    28 oz diced tomatoes
    1 cup frozen peas
    2 medium Idaho potatoes, cut into diced-sized pieces
    1/4 cup nonfat sour cream
    1/2 cup grated reduced-fat cheddar cheese


    Heat oil in skillet. Add carrots, onion, garlic and cook until tender (about 3 to 4 minutes). Remove cooked carrot mixture from skillet.

    To the empty skillet, add cubed beef and brown on all sides. Add flour, salt, pepper, oregano. Add tomatoes, peas and the cooked carrot mixture. Bring to a low simmer for about 10 minutes.

    Place potato pieces in a separate pan and cover with cold water. Cook potatoes until fork tender. Drain, add sour cream and cheese. (Potatoes should be somewhat a thinner consistency. If need be add a slash of milk or teaspoon more sour cream.)

    Place beef-vegetable mixture in deep dish pie plate and cover with potatoes. Bake at 400ºF for 20 to 25 minutes.

Nutritional Information
(Per Serving)

Calories:319 cals
Kilojoules:1,332 kJ
Fat:9.5 g
Carbohydrates:30.8 g
Protein:28.7 g
Cholesterol:43.0 mg
Sodium:499 mg
Saturated Fat:2.6 g
Fiber:5.6 g
Calcium:142.0 mg
Total Sugars:1.9 g

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