Polenta-Topped Shepherds Pie

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Polenta-Topped Shepherds Pie


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


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

  • Calories: 438.19
  • Fat Content: 6.32g
  • Protein Content: 23.87g
  • Fiber Content: 8.75g
  • Sodium Content: 534.68mg
  • Fat Content: 3.28g
  • Protein Content: 25.90g
  • Fiber Content: 8.75g
  • Sodium Content: 544.80mg