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


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

About this Recipe

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