Photo of Mini Shepherd’s Pies by WW

Mini Shepherd’s Pies

Smartpoints value per serving
Total Time
1 hr
20 min
40 min


uncooked Yukon gold potato(es)

1¼ pound(s), cut into 1-inch pieces

table salt

1 tsp, divided

uncooked scallion(s)

1 medium, finely chopped

fat free skim milk


black pepper

1 pinch

uncooked 93% lean ground beef

¾ pound(s)

uncooked onion(s)

1 small, finely chopped

uncooked carrot(s)

2 medium, finely chopped

garlic clove(s)

1 medium clove(s), minced

garlic herb seasoning

2½ tsp

canned tomato sauce

1 cup(s)

frozen cut green beans

1¼ cup(s), thawed

Weight Watchers Reduced Fat Mexican style blend shredded cheese

6 Tbsp


  1. Preheat oven to 400°F. Place 6 (6-ounce) ramekins on rimmed baking sheet; set aside.
  2. Place potatoes in medium saucepan; add enough water to cover and stir in ¼ teaspoon salt. Bring to boil over high heat; reduce heat to medium-low and simmer, covered, until tender, 12−15 minutes. Drain potatoes and return to saucepan; stir in scallion, milk, pepper, and ¼ teaspoon salt. Mash with potato masher until somewhat smooth; set aside.
  3. Meanwhile, spray large skillet with nonstick spray; set over medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning, and remaining ½ teaspoon salt; sauté, breaking apart beef with spoon, until onions are translucent and carrots are just tender, about 10 minutes. Stir in tomato sauce; remove from heat.
  4. Divide beef mixture evenly among ramekins. Top each with layer of green beans and layer of mashed potatoes; sprinkle each with 1 tablespoonCheddar. Bake until heated through, about 20 minutes.
  5. Serving size: 1 pie


If you like, you can freeze these pies right in the ramekins after baking. If frozen, thaw in the refrigerator, and then bake until heated through, about 35 to 40 minutes.

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