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2 large baking potatoes, peeled and diced
½ cup shredded cheddar cheese
½ cup 1% or nonfat milk
½ teaspoon salt
¼ teaspoon pepper
1 pound lean ground beef (15% fat)
1 teaspoon onion powder (optional)
3 Tablespoons flour
4 cups frozen mixed vegetables
1 cup low-sodium broth (any type)


  1. Wash hands with soap and water.
  2. Put diced potatoes in saucepan; add enough water to barely cover. Bring to boil. Reduce heat and simmer, covered, for about 15 minutes or until soft.
  3. Drain potatoes and mash. Stir in milk, cheese, salt and pepper; set mixture aside.
  4. Preheat oven to 375 degrees F.
  5. Brown meat in a large skillet. Add onion powder, if using. Stir in flour, and cook for 1 minute, stirring all the time.
  6. Add vegetables, bouillon and water. Cook 5 minutes until bubbly.
  7. Spoon vegetable mixture into an 8x8-inch square baking dish. Spread potato mixture over vegetable and meat mixture.
  8. Bake 25 minutes, until hot and bubbly.
  9. Refrigerate leftovers within 2 hours.


  • For extra veggies and flavor, add diced onion and garlic to meat when browning.
  • Try any mix of frozen, cooked or canned and drained vegetables you have on hand.
  • Try other seasonings such as garlic powder, thyme or oregano.
  • No thyme or oregano? Try chopped cilantro.
  • No broth? Use 1 teaspoon or cube bouillon mixed into 1 cup water.
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10 cups
Prep time:
15 minutes
Cooking time:
60 minutes
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