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Patty’s Shepherd’s Pie
Patty’s Shepherd’s Pie

Portions: 6 Serving size: 1/6 of pie


2 large potatoes that have been leached
6 tablespoons butter (divided use)
1 cup onion, chopped
3 cloves garlic, minced
1-1/2 pounds ground beef
1/2 teaspoon black pepper
2 teaspoon Worcestershire sauce
1/3 cup tomato sauce
3/4 cup carrots, chopped
3/4 cup frozen green peas
1 cup nondairy creamer
1/2 cup brown gravy (from dry mix and water)


  1. Peel potatoes and cut into 1/2 inch pieces. Boil potatoes in a large pot of water until tender (about 20 minutes); drain.
  2. While potatoes are cooking, melt 3 tablespoons butter in a large frying pan. Over medium heat, sauté onions and garlic until tender (10 minutes).
  3. Add ground beef and sauté until no longer pink.
  4. Add pepper, Worcestershire sauce, tomato sauce and vegetables. Simmer on low heat, uncovered, for 10 minutes.
  5. Preheat oven to 400° F.
  6. Mash potatoes in a bowl with 3 tablespoons of butter. Mix in nondairy creamer to give potatoes a creamy consistency. Add pepper to taste.
  7. Spread beef evenly in baking dish. Cover evenly with mash potatoes. Use a fork to make a design.
  8. Bake for 30 minutes until bubbly. To brown top, broil for 2 minutes if desired.
  9. Serve 2 tablespoons of gravy over each portion.

Helpful hints

  • Boiling potatoes in a large pot of water reduces potassium content. Peel and cut potatoes into small pieces, cover with water and boil to desired consistency. Discard cooking water.
  • Freeze extra portions for a quick meal later.

Nutrients per serving

  • Calories 540
  • Protein 23 g
  • Carbohydrates 22 g
  • Fat 40 g
  • Cholesterol 117 mg
  • Sodium 323 mg
  • Potassium 645 mg
  • Phosphorus 231 mg
  • Calcium 38 mg
  • Fiber 3.1 g