This high protein Shepherd’s Pie is a lighter, macro friendly take on a classic, with a rich lamb filling and a creamy yoghurt mash topping. It is ideal for anyone who wants a proper comfort food dinner that still supports higher protein goals.
If you love this meal, you should try Bangers and Mash!
Shepherd’s Pie
This shepherd’s pie is built around a savoury lamb mince base with a tomato rich sauce and a creamy mash that bakes into a golden topping. The fat free Greek yoghurt adds extra protein and gives the mash a lighter texture without losing that classic comfort.
It is a more macro friendly version of the traditional dish, using lean lamb mince and a yoghurt boosted mash to keep calories controlled. The seasoning, Worcestershire sauce, and stock cube add depth, while the ketchup and tomato puree bring balance and richness.
It works well for family dinners and meal prep because it portions neatly and reheats well. Each serving has 42g protein and 559 calories, which makes it a filling option that supports steady energy.
Why We Love this Recipe
- High Protein: Lean lamb mince and fat free Greek yoghurt push the protein up while keeping the dish comforting and satisfying.
- Meal Prep: It stores well and tastes just as good reheated.
- Comfort Food: The rich, savoury filling and golden mash topping make it feel indulgent without blowing the macros.
What is Shepherd’s Pie?
Shepherd’s pie is a baked dish made with a seasoned lamb mince filling topped with mashed potatoes, finished in the oven until golden.
This version is higher in protein and more macro friendly thanks to the lean lamb mince and the Greek yoghurt mash, making it a strong option for anyone tracking protein, calories, or both.
Shepherd’s Pie Nutrition
This high protein shepherd’s pie delivers classic comfort food flavour with macros that fit a higher protein day. It is balanced, filling, and works as a complete meal with veg built in. Here’s the nutritional breakdown per serving:
Calories: 559
Protein: 42g
Carbs: 59g
Fat: 19g
Ingredients
- Lamb mince: Lean lamb keeps the filling rich and savoury while supporting higher protein macros.
- Onion and garlic: Builds a strong flavour base so the filling tastes slow cooked without extra effort.
- Tomato ketchup and tomato puree: Adds sweetness, depth, and a thicker sauce texture that holds under the mash.
- Frozen mixed vegetables: Stirred in near the end so they stay colourful and do not turn mushy.
- Seasoning: Creates a bold, savoury, classic shepherd’s pie profile with plenty of depth.
- Potatoes: The traditional topping that makes the pie filling and sliceable once rested.
- Semi skimmed milk, butter, and fat free Greek yoghurt: Makes the mash creamy, lighter, and higher protein.
- Reduced fat cheese: Gives a golden top and a savoury finish without adding too much extra fat.
How to Make Shepherd’s Pie
See recipe card for ingredient quantities and full instructions.
Start by preheating the oven to 180°C (fan) / 200°C (conventional) / 350°F, then boil the potato chunks until tender. Drain them well so the mash stays thick, which helps the topping brown properly in the oven.
For the filling, soften the onion first, then add the garlic briefly so it stays fragrant. Add the lamb mince and brown it well, then stir through the tomato puree and ketchup to build a rich base.
Add all seasoning and Worcestershire sauce, then let the mince mixture simmer so the flavours come together and the sauce thickens slightly. Stir in the frozen mixed vegetables towards the end so they heat through without going soft.
Spread the mince filling into a baking dish, then top with the creamy mash and rough up the surface with a fork for crispier peaks. Sprinkle over the cheese, then bake for 25 to 30 minutes until golden, resting for a few minutes before serving.
Tips
- Drain the potatoes thoroughly. Let them steam dry for a minute so the mash is not watery and browns properly.
- Warm the milk for smoother mash. A quick warm through stops the mash cooling down and helps it come together faster.
- Rough up the mash. Forked peaks crisp better, giving a more golden top.
- Rest before slicing. A short rest helps the layers set so it serves cleanly.
Recipe Variations & Substitutions
- Swap the Lamb: Swap lamb mince for lean beef mince for a cottage pie style version.
- Change the vegetables: Use peas and carrots instead of mixed veg if a more classic veg mix is preferred.
- Make it spicy: Add a pinch of chilli flakes to the filling for gentle heat without changing the overall flavour.
Storage
Store in an airtight container in the fridge for up to 3 days. Reheat until piping hot, microwaving for speed or using the oven if a crisper top is preferred.
Frequently Asked Questions
The mash may be too wet or too smooth, drain the potatoes well, rough up the surface, and bake until properly coloured.
Watery mash usually comes from not draining the potatoes well enough, so mash gently and stop once smooth.
Yes, it can be replaced with more milk, or a higher protein soft cheese, but the yoghurt helps keep the mash creamy and boosts the protein.
More High Protein Dinners
After you try this Shepherd’s Pie Recipe, let us know your thoughts! Follow us on Instagram for more high protein, low calorie recipe ideas.
Shepherd’s Pie
Equipment
- 1 Oven
- 1 Large Frying Pan
- 1 Saucepan
- 1 Potato Masher
- 1 Baking dish
- 1 Chopping Board
- 1 Colander
- 1 Bowl
Ingredients
Mince
- 700 g 10% Fat Free Lamb Mince
- 3 Garlic Cloves
- 1 medium Onion (chopped)
- 100 g Tomato Ketchup
- 2 tbsp Tomato Puree
- 400 g Frozen Mixed Vegetables
Seasoning
- 1 Vegetable Stock Cube
- 1 tbsp Worcestershire Sauce
- 1 tbsp Dried Thyme
- 1 tbsp All Purpose Seasoning
- 1 tbsp Mixed Herbs
- 1 tsp Black Pepper
- 1 tsp Salt
Mash
- 900 g Potatoes (peeled and chopped)
- 150 ml Semi Skimmed Milk (2% milk)
- 250 g Fat Free Greek Yoghurt
- 2 tbsp Butter
- 50 g 30% Reduced Fat Cheddar Cheese
- 1 tsp Black Pepper
- 1 tsp Salt
Instructions
- Oven: Preheat the oven to 200℃ (180℃ fan)/400F (350F fan).
- Add the potato chunks to a large saucepan of salted water. Bring to the boil, then simmer until fork tender, about 15 to 20 minutes.
- While the potatoes cook, heat a large frying pan over a medium heat. Add the onion and cook for 4 to 5 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Add the lamb mince and cook until browned, breaking it up as it cooks.
- Stir in the tomato puree and tomato ketchup.
- Add the salt, pepper, Worcestershire sauce, crumbled stock cube, thyme, all purpose seasoning, and mixed herbs. Add a splash of water if needed to help it simmer.
- Simmer for 5 to 7 minutes, then stir in the frozen mixed vegetables and cook for a further 3 to 5 minutes until hot through and the filling is saucy but not watery.
- Tip the mince mixture into a baking dish and spread into an even layer.
- Drain the potatoes well, then mash until smooth. Stir in the milk, butter, Greek yoghurt, salt, and pepper until creamy.
- Spoon the mash over the mince layer and spread to cover. Rough up the surface with a fork.
- Sprinkle the cheese evenly over the mash.
- Bake for 25 to 30 minutes, or until the top is golden.
- Rest for 5 minutes before serving and enjoy!
Notes
- If the filling looks dry before adding the veg, add a small splash of water to keep it saucy.
- Roughing up the mash helps the top crisp and brown more evenly.
- Times are estimates and will vary by hob strength, pan size, and potato variety
