Low Sodium Classic Shepherd's Pie

Savor the comforting flavors of this Low Sodium Classic Shepherd's Pie, a heartwarming dinner favorite made healthier without compromising taste. This recipe features a creamy layer of mashed russet potatoes atop a savory filling of lean ground beef, colorful veggies, and aromatic herbs, all brought together with no-salt-added Worcestershire sauce and low sodium chicken broth. Perfect for those looking to reduce sodium while enjoying a classic dish, this shepherd's pie is both wholesome and satisfying. It's easy to make with simple ingredients, naturally packed with flavor, and bakes to golden perfection for a meal the whole family will love. Garnish with a sprinkle of fresh parsley for a bright, finishing touch!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 4 tablespoons Unsalted butter
• 1 cup Low sodium chicken broth
• 1 pound Lean ground beef (90% lean)
• 1 medium Onion, finely chopped
• 2 medium Carrot, diced
• 2 stalks Celery stalk, diced
• 2 cloves Garlic, minced
• 1 cup Frozen peas
• 2 tablespoons Tomato paste
• 1 tablespoon No-salt-added Worcestershire sauce
• 1 teaspoon Fresh thyme leaves, chopped
• 1 teaspoon Fresh rosemary leaves, chopped
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 0.5 cup Milk

Directions

Step 1

Peel the potatoes and cut them into large even-sized chunks. Place them in a large pot, cover with water, and bring to a boil over high heat. Once boiling, reduce the heat to a simmer, cook until potatoes are tender (about 15-20 minutes), then drain.

Step 2

Return the drained potatoes to the pot and add half the butter and the milk. Mash until creamy and smooth, then set aside.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

In a large skillet over medium-high heat, melt the remaining butter. Add the ground beef, and cook until browned, breaking apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.

Step 5

Add the onion, carrot, and celery to the beef, and cook until the vegetables are softened, about 5 minutes.

Step 6

Stir in the garlic and cook for another minute until fragrant.

Step 7

Add the tomato paste, Worcestershire sauce, thyme, rosemary, and black pepper. Mix to coat the beef and vegetables.

Step 8

Pour in the low sodium chicken broth, and stir to combine. Let the mixture simmer for about 10 minutes, or until it thickens slightly.

Step 9

Stir in the frozen peas, and cook for an additional 2 minutes.

Step 10

Transfer the beef mixture to a baking dish and spread evenly.

Step 11

Spread the mashed potatoes over the beef mixture, smoothing the top with a spoon or spatula.

Step 12

Bake in the preheated oven for 25 minutes, or until the top is slightly golden.

Step 13

Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2898.9g)

Amount per serving	% Daily Value*
Calories	2785.4

Total Fat 97.9g	0%
Saturated Fat 49.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 475.2mg	0%
Sodium 1539.6mg	0%
Total Carbohydrate 337.6g	0%
Dietary Fiber 42.0g	0%
Total Sugars 51.6g
Protein 148.7g	0%

Vitamin D 53.7IU	0%
Calcium 735.7mg	0%
Iron 30.1mg	0%
Potassium 10693.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 21.0%

Carbs: 47.8%