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.

★★★★★ 1 vote
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


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

Printable Recipe Card

About Springtime Shepherd's Pie

Course/Dish: Beef, Savory Pies
Other Tag: Healthy