Polenta-Topped Shepherds Pie

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Polenta-Topped Shepherds PieImage


  • 1 1/4 cup polenta or yellow cornmeal
  • 1 teaspoon kosher salt (divided)
  • 4 cup water
  • 1 pound Laura’s 92% Lean Ground Beef (or 96% Lean Ground Round)
  • 1 cup chopped onion
  • 2 clove garlic (chopped)
  • 1 can (14.5-ounce) diced tomatoes (undrained)
  • 5/16 cup fat-free (low-salt beef broth)
  • 2 teaspoon dried Italian seasoning
  • 1 (8-ounce) container sliced fresh mushrooms
  • 1/2 teaspoon freshly ground pepper
  • Prep Time: 15 Min
  • Cook Time: 45 Min
  • Total Time: 60 Min


1. Place cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually add water, stirring with a wire whisk. Bring to a boil; reduce heat to medium. Cover and cook 15 minutes, stirring frequently. 
2. Preheat oven to 375°F. Cook beef, onion and garlic in a large Dutch oven over medium heat until beef is browned; drain. Stir in tomatoes, broth, Italian seasoning, mushrooms and remaining salt and pepper; bring to a boil. Cover, reduce heat and simmer 10 to 15 minutes, stirring frequently. Spoon beef mixture into a 21/2 quart casserole dish coated with cooking spray. Pour polenta over beef mixture. Cover and bake for 15 to 20 minutes or until thoroughly heated.

Nutritional Analysis Per Serving

Note: You can prepare polenta in a microwave. Place cornmeal and remaining salt in a 3-quart casserole. Gradually add water, stirring until blended. Cover and microwave at HIGH 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

Nutritional Analysis Per Serving
Using 92% Lean Ground Beef
CALORIES 438.19 (13% from fat); FAT 6.32g (sat 0.05g); PROTEIN 23.87g; CARB 72.44g; FIBER 8.75g; CHOL 0mg; SODIUM 534.68mg.

Using 96% Lean Ground Round
CALORIES 424.69 (6% from fat); FAT 3.28g (sat 0.05g); PROTEIN 25.90g; CARB 72.44g; FIBER 8.75g; CHOL 0mg; SODIUM 544.80mg.