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A comforting and delicious Shepherd's Pie is showcased as the featured image for this article.

BEST High Protein Shepherd's Pie

Avatar photoAmelia Chen-Morrison
This Shepherd's Pie recipe is a comforting classic with a healthy twist, packed with extra protein to keep you feeling satisfied and energized. It features a savory meat filling topped with a creamy, high-protein mashed potato crust, making it a guilt-free indulgence that the whole family will love.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 550 kcal

Equipment

  • Large skillet or Dutch oven
  • Large pot
  • Potato masher or ricer
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Cutting board
  • Knife

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1.5 lbs lean ground beef or ground lamb
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup low sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • Salt to taste
  • Pepper to taste
  • 3 lbs Russet potatoes, peeled and quartered
  • ½ cup milk 2% preferred
  • 4 oz cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • 2 scoops unflavored whey protein powder optional
  • 2 tbsp butter
  • Paprika for garnish optional

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  • Stir in chopped carrots, frozen peas, and frozen corn. Cook for about 5 minutes, allowing the vegetables to soften slightly.
  • Pour in beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Season with salt and pepper to taste.
  • Bring to a simmer, then reduce the heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
  • Place peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
  • Drain the potatoes well and return them to the pot.
  • Add milk, cream cheese, Parmesan cheese, whey protein powder (if using), and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
  • Pour the meat filling into a 9x13 inch baking dish. Spread it evenly across the bottom.
  • Carefully spread the mashed potato topping over the meat filling, covering it completely. You can create a decorative pattern with a fork.
  • Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
  • If desired, sprinkle with paprika for added color.
  • Let the Shepherd's Pie rest for a few minutes before serving.

Notes

For a spicier flavor, add a pinch of red pepper flakes to the meat filling. Feel free to swap out the vegetables for your favorites, such as diced parsnips, mushrooms, or celery. The Shepherd's Pie can be assembled ahead of time and stored in the refrigerator until ready to bake, adding a few extra minutes to the baking time. It also freezes well; let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. The whey protein powder is optional but adds extra protein without affecting the flavor.