Lean Beef and Potato Shepherd's Bake
Tue Nov 04 2025
There are few dishes as universally comforting as a classic Shepherd's Pie. The rich, savory meat filling bubbling under a blanket of creamy mashed potatoes is the culinary equivalent of a warm hug. This Lean Beef and Potato Shepherd's Bake captures all that cozy goodness in a lighter, more wholesome package.
By using lean ground beef and skipping the butter and cheese, we've created a version that's just as satisfying but much kinder on the waistline. It's a perfect one-dish meal for a busy weeknight, delivering on flavor, comfort, and nutrition without any fuss.
Ingredients
- 450g lean ground beef
- 900g potatoes, peeled and quartered
- 1 can (approx. 240g, drained) mixed vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 120ml milk
- 120ml low-sodium chicken broth
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon dried thyme or rosemary (optional)
Instructions
- Boil the potatoes: Place the peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well.
- Sauté aromatics: While the potatoes are boiling, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Brown the beef: Add the ground beef to the skillet. Break it up with a spoon and cook until browned all over. Carefully drain off any excess fat from the pan.
- Simmer the filling: Stir in the drained mixed vegetables, chicken broth, and dried herbs (if using). Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld.
- Mash the potatoes: While the beef mixture simmers, mash the drained potatoes. Add the milk, salt, and pepper, and continue mashing until you reach a smooth and creamy consistency.
- Assemble the bake: Preheat your oven to 200°C (400°F). Spread the beef and vegetable mixture evenly in the bottom of a 2-liter baking dish.
- Top and texture: Spoon the mashed potatoes over the beef mixture, spreading it gently to cover the entire surface. Use the back of a fork to create a textured pattern on top, which will help it get nice and golden.
- Bake to perfection: Bake for 25-30 minutes, or until the potato topping is lightly golden and the filling is bubbling at the edges. Let it rest for 5 minutes before serving to allow it to set.
Tips & Substitutions
- Veggie Variations: Don't have canned mixed vegetables? Use a cup of frozen peas and carrots, or dice up fresh celery and carrots to sauté with the onion for a fresher flavor profile.
- Herb Boost: For an extra layer of flavor, add a tablespoon of fresh, chopped parsley or chives to your mashed potatoes before spreading them on top.
- Make-Ahead Magic: You can assemble the entire casserole up to a day in advance. Simply cover it and refrigerate. When ready to bake, you may need to add 5-10 minutes to the cooking time.
Nutrition Information
The entire recipe contains approximately 1920 calories. Below is the approximate nutritional breakdown per serving (assuming 6 servings):
Fat
20g
Carbs
45g
Fiber
8g
Protein
26g
This Lean Beef and Potato Shepherd's Bake is proof that healthy eating can be hearty, delicious, and deeply satisfying. It's a guaranteed family favorite!
Ready to get cooking? Give this recipe a try and share your creation with us!
