The Deen Bros. Lighter Shepherd’s Pie

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The Deen Bros. Lighter Shepherd’s Pie

By Bobby and Jamie Deen

The Deen Bros.  Lighter Sweet Potato-Chipotle Shepherd’s Pie

493 Fewer Calories
34 g Less Fat

Ingredients:

Potato Topping

2 large sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/2 pounds)
2 canned chipotles en adobo, chopped, plus 1 tablespoon adobo sauce
1 tablespoon butter, softened
1/2 teaspoon salt

Filling

1 pound ground lean beef (5% or less)
2 teaspoons canola oil
1 onion, chopped
1 zucchini, diced
1 yellow squash, diced
3 garlic cloves, minced
1 (15 1/2-ounce) can diced tomatoes
3/4 cup reduced-sodium chicken broth
2 canned chipotles en adobo, chopped
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 cup reduced-fat shredded Cheddar cheese

Instructions:

To make the potato topping, place the potatoes in a large pot with enough cold water to cover; bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes. Drain and return to the pot. Add the chipotles, adobo sauce, butter, and salt; mash with a potato masher until the potatoes are smooth and creamy. Set aside.

Preheat oven to 375°F. Spray a 2-quart baking dish with nonstick spray.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the beef, breaking the beef apart with a spoon, and cook until browned, about 5 minutes. Transfer to a bowl.

Add the oil to same skillet and heat over medium-high heat. Add the onion, zucchini, squash, and garlic; cook, stirring, until vegetables are tender, about 8 minutes. Return the beef to skillet along with the tomatoes, broth, chipotles, cumin, and salt; bring to boil. Spoon the filling into prepared baking dish. Sprinkle the filling evenly with the cheese.

Spread the potato topping over the beef mixture. Bake until potato topping is lightly browned and the filling is bubbly along edges, 25–30 minutes. Let stand 5 minutes before serving.

Test Kitchen Tip
Chipotles in adobo are canned smoked jalapenos in a spicy red sauce. They add a smoky heat to the sweet potato topping and filling. Look for them in the ethnic section of your supermarket or in Latin grocery stores. Store remaining chipotles in an airtight container in the refrigerator for up to 3 weeks, or lay them flat in a small food storage bag and freeze. This way, you can break off pieces at a time as you need them.

Nutritional Information:

Per Serving (1 1/4 cups): 260 Cal; 27 g Protein; 10 g Tot Fat; 5 g Sat Fat; 4 g Mono Fat; 13 g Carb; 2 g Fiber; 5 g Sugar; 81 mg Calcium; 3 mg Iron; 428 mg Sodium; 75 mg Cholesterol

Original Recipe by Paula Deen: Shepherd’s Pie
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 6
Prep Time: 15 min
Cook Time: about 1 hour
Difficulty: Easy

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Reader Comments:

43211

HI, IM BIG ON TWEAKING RECIPES TO THE MORE HEALTHY SIDE. I LIKE YOUR SHEPHERD'S PIE VERSION. THE CUMIN PUTS THAT SPICE TO IT. WHAT ABOUT A CARROT-CAKE OR OATMEL COOKIE RECIPIE LOW FAT AND CARB . EVERY NOW AND THEN WE EAT AT YOUR MOM' PLACE IN TUNICA ,MS. THANKS FOR THE HEALTH KICK!!!!!

By MICHAEL P MOORE on December 17, 2012

54321

@ Barbara, I think that would be 4 chilis that are canned. Not four cans, my God, that would be awfully hot. Don't blame the recipe for your misreading of it. 'Four canned chipotles' is not the same as 'four cans of' Anyway, I can't wait to make it, it sounds good, though I will make two. One with the chipotle for me and one without for my wife.

By Randy on September 02, 2011

54321

love this recipe. Had to take the squash out, hubby not a fan. I need some recipes for fish, that a kid will eat. love u guys

By joyce on April 13, 2011

14321

Be aware that this recipe is not "Easy" as advertised and takes almost an hour of prep time versus the advertised 15 minutes. It also is misadvertised as 4 "canned" chipoltles en adobo. Silly me...I thought that meant 4 cans. At $4 a can, I chose fresh jalapeno peppers. It was a pretty expensive dish to fix and very time consuming. I absolutely wouldn't recommend it. Sorry Paula.

By Barbara on April 02, 2011

54321

i just love paula and her 2 boys i watch them all the time i miss the mens show what happened to it? .I've tried alot of your recipes also got an autograph signing from paula. one day i'll be down to your home town and come to your restaurant, want to try your chicken. Keep up the good work.

By karen liszkiewicz on March 30, 2011

54321

the shepherd pie looks very good i am going to try and i will let you know my rating have a good day !

By filomena soares on March 30, 2011

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Kerry, Chipotles add a smokey heat - you can just leave them out or substitute with 3/4 teaspoon of smoked paprika instead. Hope this helps!

By MJ on March 29, 2011

54321

Love the lighter side recipes that the guys posted.

By Marilyn on March 29, 2011

54321

Hi y'all I need help if possible!! The recipe for the lighted up version of Shepherd Pie sounds wonderful. Except for one thing...I can't do anything spicy. I was wondering if you had idea's for a replacement for "chipotles en adobo". I have stomach issues and can't do the spicey/hot stuff. Any help would be greatly appreciated. Thank you and take care!! Kerry Buttner

By Kerry Buttner on March 27, 2011

54321

Hi, Paula I am a great fan of yours. I have done many of your recipes, all turned-out delicious. I have a question about your peach cobbler. Can I substitute can peaches? Thanks

By Nadine Sally on March 27, 2011

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