Shepherd’s Pie With Brown Gravy & Thyme Butter Potatoes

This has to be another family favorite and super comforting! Take this classic shepherd's pie turned into a healthier version but still absolutely delicious!

Prep Time15

Cook Time45

Course: Dinner, lunch

Cuisine: American

Keyword: beef recipes, beef wellington, casserole, dinner, easy dinner, healthy dinner, healthy lunch, healthy recipe, itrackbites, mashed potatoes, shepherds pie, weight watchers, weightloss, ww, ww recipe

Servings:

Author: Chef Allie’s Kitchen

Equipment

Pressure cooker or large pot
Oven
Pan
Stand mixer or hand mixer

Ingredients

Mashed Potatoes

3 Pounds Potatoes I use Yukon
32 oz. Fat free chicken broth
3 TBSP Light butter
1/2 Cup Unsweetened almond milk
Salt & pepper to taste

Beef & Brown Gravy

1 Onion Chopped
2 Pounds Ground beef 96/4
3 Garlic cloves minced
Salt & Pepper to taste
1/2 tsp Fresh thyme sub 1 tsp dried thyme if fresh isn't available
1 TBSP Cornstarch
1/2-2/3 Cup Hot water
1 tsp Better Than Boullion beef base

Veggies

2 Frozen bags mixed veggetables

Thyme Butter Topping

2 TBSP Light butter melted
1 tsp Fresh thyme or 1/2 tsp dried thyme

Get Recipe Ingredients

Instructions

If you have a pressure cooker then you need to bust it out and use it.
First peel potatoes and cut into uniform sizes ( big 2" chunks )
Place potatoes into the pressure cooker and pour the fat free chicken broth over the potatoes making sure the potatoes are covered completely.
Set to high pressure for 11 minutes
Once done, release steam, strain liquid and place into a stand mixer with whisk attachment or into a bowl and get and handheld mixer
Add the 3 TBSP light butter, 1/2 cup almond milk and mix until light and fluffy. Season with salt and pepper to taste. Set aside
In a pan saute the onions until translucent. Add garlic and saute for another 30 seconds
Add the beef and cook until completely cooked through.
Add 1/2 tsp fresh thyme , beef bouillon base and season with salt and pepper to taste.
Once beef is cooked through take a bowl , pour the hot water in and whisk in the cornstarch.
Pour the mixture into the beef mixture and cook until a nice brown gravy forms
Pour the frozen veggies over the beef mixture then put the mashed potatoes on top of the veggies
Set oven to 375 degrees. Bake for 30 minutes
Pour melted butter and thyme mixture over the top, set oven to low broil and broil until golden brown
Serve and enjoy

Notes

Recipe serves 8

4 WW ( Purple plan )

7 WW ( Blue & Green plan )

8 Bites on Better Balance iTrackBites

365 Calories

CHEF ALLIE +

Shepherd’s Pie With Brown Gravy & Thyme Butter Potatoes