This healthy shepherd’s pie recipe delivers all the warming flavour of a traditional pie, but with a macro-friendly twist — lean beef, fibre-rich legumes, and a light cheesy mash topping. High in protein and fibre, and perfect for meal prep, it’s your new winter staple.


Macros Per Serve

  • Calories: 417
  • Protein: 39g
  • Carbohydrates: 35g
  • Fat: 13g
  • Fibre: 10g

This recipe is satisfying without the excess — great for lunch or dinner.

Ingredients (Serves 1)

  • 120g Extra Lean 95% Fat Free Beef Mince (raw weight)
  • 2 tsp Taco Spice Mix
  • 50ml Salt-Reduced Beef Stock
  • 60g Frozen Peas and Corn
  • 50g Kidney Beans (drained)
  • 150g Spud Lite Potato
  • 40ml Skim Milk
  • 20g Shredded Mozzarella Cheese

Method

Step 1: Preheat and cook beef
Preheat your oven to 180°C. In a bowl, mix the beef mince with the taco spice. Cook in a non-stick pan over medium heat for 4–5 minutes, or until browned.

Step 2: Add stock and veg
Add the beef stock, frozen peas and corn, and kidney beans to the pan. Stir to combine, then reduce the heat and simmer for a few minutes.

Step 3: Make the mash
Boil the potatoes in a pot of water for about 15 minutes, or until fork-tender. Drain, then mash with skim milk until smooth and creamy.

Step 4: Assemble and bake
Spoon the mince mixture into a small oven-safe dish. Top with mashed potato and a sprinkle of mozzarella cheese. Bake for 10–15 minutes or until the cheese is melted and golden.

Why This is the Best Macro-Friendly Shepherd’s Pie

Classic shepherd’s pie recipes can be high in saturated fat and carbs — but this version keeps things clean, lean, and satisfying:

Extra Lean Beef = high protein, low fat
Kidney Beans + Veg = fibre-rich and filling
Spud Lite + Skim Milk = a lighter mash
Smart Portions = ideal for one or meal prep

It’s everything you love about a hearty pie, in a healthier form — no bloating, just feel-good fuel.