Grammy's Kitchen · Shepherd's Pie · Healthy Shepherd’s Pie
One of 42 shepherd's pie recipes we measured
It ranks #4 of 42 for moistness among the shepherd's pie recipes we compared. 6 cooks on www.simplyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.
| this recipe | typical | |
|---|---|---|
| dairy | 24% | 5% |
| aromatics | 40% | 28% |
| salt | 3% | 1% |
| liquid | 71% | 42% |
| vegetables and beans | 193% | 145% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces |
| 6 g | 1 teaspoon kosher salt, plus more for salting the cooking water |
| 227 g | 8 ounces cauliflower florets (2 heaping cups) |
| 27 g | 2 tablespoons extra-virgin olive oil |
| 122 g | 1/2 cup low-fat milk |
| Freshly ground black pepper | |
| 57 g | 1/2 cup shredded sharp or extra-sharp cheddar cheese (2 ounces) |
| 14 g | 1 tablespoon extra-virgin olive oil |
| 150 g | 1 large onion, diced |
| 122 g | 2 large carrots, diced |
| 40 g | 1 large celery stalk, diced |
| 6 g | 2 large cloves garlic, minced |
| 3 g | 1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried) |
| 454 g | 1 pound extra-lean ground beef |
| 9 g | 1 1/2 teaspoons kosher salt, plus more if needed |
| Freshly ground black pepper | |
| 145 g | 1 cup fresh or frozen English peas |
| 49 g | 3 tablespoons tomato paste |
| 118 g | 1/2 cup red wine (substitute chicken broth, if desired) |
| 120 g | 1/2 cup low-sodium chicken broth |
| 16 g | 1 tablespoon Worcestershire sauce |
Method: 5 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It was so good! I used frozen cauliflower instead of fresh, and frozen peas. I also used an extra cup of frozen corn. I used no salt added campbells chicken broth and didn't have to add any additional salt on top of what is in the list. Unfortunately, I had to” — a cook
“Our high schooler made this for dinner on a weekend night. It was so nice to come home after a basketball tournament and have this ready to eat. Our whole family (4) liked it, there was one portion left over and our middle schooler had it for breakfast the nex” — a cook