Lean Shepherd’s Pie with Multigrain Buns

Lean Shepherd’s Pie with Multigrain Buns
8 servings

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.



g ground beef (90% lean)
cup ketchup (⅔ cup)
2 ½
tsp Worchestershire sauce
1 ½
tsp Mrs. Dash Original Seasoning
cup boiling water (to allow for boiling down)
cup frozen peaches and cream corn
1 398
mL can cream style corn
cup instant mashed potato flakes(or your own mashed potatoes)
milk and butter as needed
8 1
multigrain buns


Step 1

Preheat oven to 375ºF.

Step 2

Brown meat in large nonstick frying pan or wok at medium-high heat until meat is no longer red.

Step 3

Add ketchup, Worcestershire sauce and spice to cooked meat. Stir well.

Step 4

Boil water in kettle to use later for instant mashed potatoes.

Step 5

Pour meat mixture into a large oven-safe pan or casserole.

Step 6

Rinse frozen corn in colander and spread evenly over meat mixture.

Step 7

Spread creamed corn over the frozen corn.

Step 8

Prepare mashed potatoes according to instructions. Top casserole with mashed potatoes. (If you have never used instant potatoes before and they don’t look smooth, keep stirring until they are perfect).

Step 9

Bake uncovered in oven for 40 minutes. Broil for a few minutes to crunch up the top.

Step 10

Take Shepherd’s pie out, turn oven off and toss the buns in.

Step 11

Let Shepherd’s pie stand for about 5 minutes.

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