Shepherd's Pie with Green Beans & Mushrooms

Shepherd's Pie

with Green Beans & Mushrooms

40 MIN
4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In the late 18th Century, potatoes (native to the Americas) finally won favor in the U.K. One of the most delicious results was shepherd’s pie­—now a classic comfort food. So named for its use of lamb, it consists of a hearty filling baked under a crust of mashed potatoes. We’re making our filling with lamb, beef, green beans and mushrooms, all simmered in a flavorful sauce. And our crust features perfectly-textured Yukon Golds. If you’d like, use a fork to create a crisscrossing pattern in the surface of your pie before it goes into the oven!

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Shepherd's Pie with Green Beans & Mushrooms
Title
  • 1⅛ lbs Ground Lamb & Beef Blend
  • 6 oz Green Beans
  • 6 oz Cremini Mushrooms
  • 2 Scallions
  • 1½ lbs Yukon Gold Potatoes
  • 4 Tbsps Butter
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Vegetarian Worcestershire Sauce
  • ½ cup Low-Fat Sour Cream
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Shepherd's Pie Spice Blend (Mustard Powder, Dried Thyme & Garlic Powder)
time-saving
tips & techniques
Vegetarian Worcestershire Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut the green beans into ¼-inch pieces.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the sour cream, ¾ of the butter and half the green tops of the scallions; season with salt and pepper. Using a fork, mash to your desired consistency.

Cook the lamb & beef:
3 Cook the lamb & beef:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the cooked lamb and beef to a bowl, leaving any browned bits (or fond) in the pan.

Cook the mushrooms:
4 Cook the mushrooms:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Season with salt and pepper.

Make the filling:
5 Make the filling:

Add the green beans, white bottoms of the scallions, tomato paste and spice blend to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the beans are bright green. Add the cooked lamb and beef, Worcestershire sauce, remaining butter and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

Finish the pie & serve your dish:
6 Finish the pie & serve your dish:

Transfer the filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 15 minutes, or until the edges of the potatoes are lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with the remaining green tops of the scallions. Enjoy!

Tips from Home Chefs

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Shepherd's Pie

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut the green beans into ¼-inch pieces.

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the sour cream, ¾ of the butter and half the green tops of the scallions; season with salt and pepper. Using a fork, mash to your desired consistency.

Cook & mash the potatoes:
Stainless Steel Strainer
Cook the lamb & beef:
3 Cook the lamb & beef:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the cooked lamb and beef to a bowl, leaving any browned bits (or fond) in the pan.

4 Cook the mushrooms:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Season with salt and pepper.

Cook the mushrooms:
Make the filling:
5 Make the filling:

Add the green beans, white bottoms of the scallions, tomato paste and spice blend to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the beans are bright green. Add the cooked lamb and beef, Worcestershire sauce, remaining butter and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

6 Finish the pie & serve your dish:

Transfer the filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 15 minutes, or until the edges of the potatoes are lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with the remaining green tops of the scallions. Enjoy!

Finish the pie & serve your dish:
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