Springtime Shepherd's Pie

Tanya Jones


Shepherd's pie has always been a comfort food in my family. When I started Weight Watchers, I thought that I wouldn't be able to have Shepherd's pie. This healthier, low point shepherd's pie is not only yummy but I don't even miss the potatoes. At two cups a serving, this meal is filling and is only 5 points plus.


★★★★☆ 2 votes

6 (2 cups per serving) 5 points plus each
30 Min
30 Min


  • 2 Tbsp
    olive oil
  • 1 large
    onion, diced
  • 1 c
    carrots, diced
  • 2 c
    celery, diced
  • 1 lb
    ground beef, 90% lean/10% fat
  • 1/2 tsp
    sea salt
  • 1 tsp
    ground black pepper
  • 1/2 tsp
    smoked paprika
  • 1 c
    chicken broth
  • 2 large
    heads cauliflower, trimmed, chopped, steamed until very soft
  • 1 large
    head broccoli, trimmed, chopped and steamed until very soft
  • 2 Tbsp
    olive oil
  • 1 can(s)
    whole kernal sweet corn

How to Make Springtime Shepherd's Pie


  1. Preheat oven to 350 degrees
  2. Heat Olive oil in very large frying pan
  3. Sauté onion for 15 minutes until soft
  4. Add carrots and celery to pan and sauté with onions and olive oil
  5. Add ground beef to pan and sauté until brown, just a few minutes
  6. Season with salt, pepper and smoked paprika
  7. Add chicken broth and cook down broth until about half reduced
  8. Mash Cauliflower and broccoli with olive oil until smooth
  9. Pour ground beef mixture into a 9 x 13 inch baking dish, smooth evenly
  10. Pour can of corn over beef mixture evenly
  11. Port mashed Cauliflower and broccoli over beef and corn
  12. Bake at 350 degrees for 30 minutes
  13. Serve

Printable Recipe Card

About Springtime Shepherd's Pie

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