Shepherds Pie, the good for you version

Shepherds Pie

Shepherds Pie

I love it when I try something for the first time and it turns out "blog worthy!" 

This one is not only blog worthy but, with St Patty's Day around the corner, the timing couldn't be more perfect! 

As you know, "McSweeney" is not only how I reference my husband but, his name is his heritage (& Kelly's too!) Being 100% Italian I become Irish once a year like most of us on St Patty's Day but, this year I'm trying to stay Irish all month! 

Hence the pie... 

Shepherd's Pie is a classic Irish dish and fortunately for me, in its truest form, is made with braised short ribs! A measure & pinch favorite! (see recipe here or search "short ribs" on this site)

Since Kelly & I are leading the diet charges in our respective homes, for the topping (traditionally buttery mashed potatoes)  I decided to use less potato and add chopped cauliflower. 


  • Leftover braised short ribs with its sauce
  • One cup frozen peas
  • One cup frozen carrots
  • Two Idaho potatoes (baked) 
  • One head cauliflower (ground up in your Cuisinart)
  • 3 tablespoons butter
  • 3/4 cup non fat milk
  • Kosher salt 
  • Pepper 


  • One glass or ceramic pie plate
  • Food processor 
  • hand mixer or potato masher

Preheat your oven to 400 

In a big mixing bowl add the meat from 4-5 ribs and 1 and 1/2 cups of sauce. Add your peas and carrots & stir together so everyone is covered in sauce.

Take one tablespoon of butter & use to grease the pie plate. Once all buttered, pour in the mixture. 

Uncovered (or what I call, now you see me..) 

Uncovered (or what I call, now you see me..) 

Rinse the bowl & add the contents of your baked potato (scoop them out) and 1 and 1/2 cup of the food processed cauliflower. In your microwave add two tablespoons of butter to your skim milk until hot (1 minute 15 seconds should do it) Add at least one teaspoon of kosher salt and some pepper to taste. Now, pour into potato and cauliflower mixture & mash! I used my hand mixer, instead of a mashing myself. 

When good & mixed, place a top your beautiful pie, voila!

Topped! (or, now you don't!) :) 

Topped! (or, now you don't!) :) 

If you've prepared this ahead and you're putting it in from your fridge (very cold) it will cook 40 minutes foil cover on, last 20 uncovered. If baking right away, 30/15.

I hope you love it as much as we did! And, please let me reiterate, this is the "good for you version.."  Let us know what you think & how you're being Irish this month! 

Enjoy, xo measure