Shepherd’s Pie (resourceful & macro friendly!)

Shepherd’s Pie

This version is so easy to make, filled with nutritious ingredients & you can make it with ingredients that have a little longer shelf life, so if you’re running low on fresh foods, you can bust out the canned & frozen ones!


For the Topping:

  • 1.5 lbs Golden Potato
  • 2T light Sour Cream
  • 3/4 Cup Bone Broth
  • Salt & Pepper

For the Filling:

  • 1lb 93/7 Lean Ground Beef
  • 1Cup Bone Broth
  • 2T Whole Wheat Flour
  • 3oz Frozen Peas
  • 3oz Carrots, diced
  • 1 Medium Onion (mine was 200g)
  • 8oz Mushrooms, diced
  • 1T Worcestershire Sauce
  • 2T Tomato Paste
  • 2 Cloves Garlic
  • 1t Thyme
  • Salt & Pepper to taste


  • Preheat Oven to 400
  • Brown beef over medium heat
  • Boil potatoes
  • In a separate pan, cook onion & garlic
  • When tender, add the remaining veggies
  • When carrots are slightly tender, add broth, seasonings, tomato paste. Mix well then mix in flour.
  • Strain potatoes, mix in sour cream & broth, mash well.
  • In a casserole dish, layer meat on the bottom, then veggies mix, then spread potato mixture on top.
  • Bake for 20-25 minutes, then broil on high for 1-2 minutes
  • Processed with VSCO with s3 preset

I forgot to weigh my entire recipe, so I just split it into 6 servings.

macros per 1 serving: 6F 30C 24P

You can easily use whatever veggie variety you’d like, or sub in ground turkey or chicken!