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Quick Facts

Nutrition Facts

Calories 295
  Calories from Fat 105 (36%)
(18%)Total Fat 12g
(17%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(13%)Cholesterol 39mg
(18%)Sodium 431mg
(28%)Potassium 963mg
Total Carbohydrate 32g
(15%)Dietary Fiber 4g
Sugars 5g
Sugar Alcohols 0g
(34%)Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Roasted Garlic and Rosemary Mashed Potatoes Shepherd’s Pie

  • From: Washington State Potato Commission


  • Roasted Garlic and Rosemary Mashed Potatoes2 lbs russet potatoes

  • 1 head garlic clove

  • 3/4 cup 2% milk

  • 3 Tbs olive oil

  • 2 tsp finely chopped rosemary

  • 3/4 tsp salt

  • 1/4 tsp white pepper

  • Shepherd's Pie1 lb lean ground beef

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tsp dried basil

  • 1/2 cup red wine

  • 1 cup grape or small cherry tomatoes, halved

  • 1 10 oz package frozen peas and carrots

  • 1 cup low-sodium beef broth

  • 1/4 cup tomato paste

  • 1/4 tsp salt

  • 1/4 tsp black pepper

This elegant version of England's favorite dish is easy and full of flavor.


  • Roasted Garlic and Rosemary Mashed PotatoesPreheat oven to 400°F.
  • Scrub potatoes with vegetable brush under cold running water. Peel and cut into1-inch cubes.
  • Place in large saucepan and add cold water to cover. Over high heat, bring to a boil.
  • Reduce heat to medium. Cover and simmer until potatoes are very tender, about 18 to 20 minutes. Drain.
  • While potatoes are cooking, cut off the top third of the garlic head. Wrap garlic head in foil and bake until very tender, 45 minutes.
  • Remove from oven and let cool 10 minutes. Squeeze garlic from skins into small bowl and mash with a fork; set aside.
  • Return potatoes to saucepan and mash with a potato masher until smooth. Whisk together the reserved garlic, milk, oil, rosemary, salt, and pepper. Stir into potatoes until blended and set aside.
  • Shepherd's PiePreheat oven to 350°F and coat a 1 ½-quart baking dish with cooking spray.
  • Over medium-high heat, heat a large non-stick skillet. Add beef and cook, breaking into smaller pieces with a wooden spoon until browned, about 7 to 8 minutes. Spoon beef into a large bowl and set aside.
  • Return skillet to heat and add onion, garlic, and basil. Cook, stirring occasionally until the onions begin to soften, about 2 minutes.
  • Add wine and tomatoes and cook until mixture is slightly thickened, about 2 minutes. Stir in peas and carrots and cook until thawed, about 2 minutes.
  • Stir in broth and tomato paste. Cook until thickened, about 1 minute. Remove from heat. Stir in beef, salt, and pepper.
  • Turn into prepared baking dish. Spread three cups of the mashed potatoes evenly over the top of the beef mixture.
  • Bake until filling is bubbling up around the edges of the baking dish, about 20 minutes.
  • Switch oven to broil and broil until top is lightly browned, about 1 to 2 minutes. Let stand 5 minutes before serving.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2023.