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Shepherd’s Pie

Dinner, Entrees, Low Potassium, Low Sodium


Based on 6 servings per recipe.

  • 1 pound ground beef, turkey, or leftover beef, finely chopped
  • 1 tablespoon oil
  • 1 cup onions, diced
  • 2 cups mushrooms, chopped
  • 3-5 small new potatoes, cut in 1-inch wedges
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 cups rice milk
  • 1 bag or 3 cups mixed vegetables, frozen
  • 2 tablespoons fresh parsley
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh or dried sage
  • 2 cups instant or homemade mashed potatoes


  1. In large skillet, add oil and ground beef or turkey. Cook until brown.
  2. Add onions and mushrooms. Cook till onions are transparent.
  3. In small bowl, microwave potato wedges for 5 minutes, or boil in water on stovetop until tender.
  4. In a saucepan melt butter, add flour and cook over medium heat until light golden color. Slowly add milk, stirring until thick and creamy.
  5. In a 9”x13” baking dish, combine beef mixture, potato wedges, vegetables, parsley, pepper, sage and sauce together. Spread evenly in dish.
  6. Make mashed potatoes according to package directions, spread on top.
  7. Bake at 350 degrees for 30 minutes.


Tip: Try topping with a pie crust or panko breadcrumbs instead of mashed potatoes.



About This Recipe

Comfort food that everyone will enjoy. Split the recipe and freeze for an east meal later.

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