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Sunday Suppers with Lunchbox Love–“Light” Shepherd’s Pie


This is an all time favorite of Judi’s household (our CEO)! It’s a necessity to make Shepherd’s Pie at lease once in the winter – so try this one!fast-shepherds-pie-ck-x

(recipe courtesy of Cooking Light magazine’s Eating Light: 400 Calories or Less. Image courtesy of my

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2 lb all-purpose potatoes, peeled and quartered
½ cup low-fat milk
2 Tbsp. reduced-fat cream cheese
salt & pepper
1 lb. extra-lean ground beef
2 large onions, finely chopped
2 large carrots, finely chopped
2 large celery stalks, finely chopped
½ cup white wine
1½ tsp. fresh thyme leaves, chopped
1 package frozen peas, thawed
1 package frozen corn, thawed


  1. In covered 4-quart saucepan, place potatoes and enough cold water to cover; bring to a boil. Reduce heat to medium and simmer uncovered for 18 minutes, or until tender. Drain and return to pan. Add milk and cream cheese and mash until smooth. Add salt and pepper to taste.
  2. Preheat oven to 425ºF. Heat 12-inch skillet over medium heat until hot. Add ground beef, and ¼ tsp each salt and pepper; cook 3-5 minutes, or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.
  3. In the same skillet, add onions, carrots, vegetables, salt, and pepper. Cook 8 minutes, or until the vegetables are tender, stirring. Add wine and cook 2 minutes, or until reduced by half. Add thyme leaves and reserved beef with any juices.
  4. In 3-quart shallow baking dish, spread half of the potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top, spread to cover filling. Bake 25 minutes, or until top is golden brown.

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