Protein Packed Shepherd's Pie

Leo Biette-Timmons

Healthy Shepherd’s Pie with Whipped Cottage Cheese Potatoes

So my protein packed mashed potato recipe was trending, and I got a devious idea to make them the topper for a delicious shepherd's pie. Let me tell you, it did not disappoint. Instead of copious amounts of cream or butter in the spuds, I use whipped cottage cheese for that same creamy texture but more protein. I used half a pound of 90/10 ground beef, with a full pound of ground lamb. About halfway through cooking the beef, I drained the fat (more fat will be rendered in the baking process).

Honestly, you'd never know this was a "healthier" recipe. Enjoy!

 

Ingredients

Whipped Cottage Cheese Potato Topping

  • 700g potatoes, peeled & cubed
  • 113g low fat cottage cheese
  • 2–3 cloves garlic, minced or roasted
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1–2 tbsp milk or broth, only if needed for texture

Meat & Veg Filling

  • 1 lb ground lamb
  • ½ lb 90/10 ground beef
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 110g mushrooms, diced
  • ½ cup frozen corn
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • ½ cup (120ml) beef broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp salt
  • ½ tsp black pepper

Cornstarch Slurry

  • 1 tbsp cornstarch
  • 1 tbsp water

 

Instructions

1. Make the Whipped Cottage Cheese Potatoes

  1. Boil the potatoes in salted water until fork tender, about 12–15 minutes.
  2. Drain well and return to the pot to let excess moisture evaporate for 1–2 minutes.
  3. Blend the cottage cheese until completely smooth.
  4. Mash the potatoes, then fold in the whipped cottage cheese, garlic, salt, and pepper.
  5. Add a splash of milk or broth only if needed for a smooth, spreadable consistency.

2. Make the Meat Filling

  1. Heat a large skillet over medium-high heat.
  2. Add the ground lamb and ground beef. Cook until browned, breaking it up well. Drain excess fat if needed.
  3. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
  4. Stir in garlic, thyme, rosemary, salt, pepper, and tomato paste. Cook 1 minute until fragrant.
  5. Add Worcestershire sauce and broth, scraping up any browned bits.
  6. Stir in peas and corn.
  7. Thicken: Stir in the cornstarch slurry and simmer 2–3 minutes until the filling thickens.

3. Assemble & Bake

  1. Preheat oven to 400°F (205°C).
  2. Spread the meat mixture evenly in a baking dish.
  3. Spoon the whipped cottage cheese potatoes on top and smooth evenly
  4. For extra texture, drag a fork across the potato topping before baking to create crispy ridges.
  5. Bake for 20–25 minutes, broiling the final 3-5 minutes, or until golden brown. 
  6. Let the pie sit for 10 minutes to settle.

 

Nutrition Per Serving, Makes 8

  • Calories: 251
  • Protein: 21 g
  • Carbs: 25 g
  • Fat: 8 g
  • Fiber: 3 g
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