Macro Friendly Shepherds Pie – Lean Bulk Edition

Wanted to share a shepherd’s pie recipe I dialed in to fit my lean bulk macros. I love comfort food, but I need it to track clean in MacroFactor and not blow up my fats. Here’s how it turned out:

Ingredients (full tray, ~2,696 g yield):

• 1.5 kg lean ground beef (88% lean, fat drained after cooking → ~1,125 g cooked yield)

• 1 medium yellow onion (150 g), diced

• 300 g frozen peas & carrots

• 1 can Green Giant corn, drained (285 g)

• 15 g tomato paste (1 Tbsp)

• 1 kg russet potatoes, peeled & cubed

• 150 mL Fairlife skim milk (for mash)

• Seasonings: salt, black pepper, garlic powder, thyme, Worcestershire (optional)

Macros (entire tray):

• ~4,115 kcal
• 331 g protein
• 281 g carbs
• 186 g fat

Macros per serving:

• per 100 g: 153 kcal | 12.3P | 10.4C | 6.9F
• per 300 g: 459 kcal | 37P | 31C | 21F

Cooking method:

1.  Boil and mash potatoes with Fairlife skim + seasoning.

2.  Cook beef, drain fat, add onion, peas, carrots, corn, tomato paste, seasoning.

3.  Layer beef mix into a casserole dish, top with potatoes (rake with fork for texture).

4.  Optional: brush with skim + light oil spray, add a sprinkle of light cheese.

5.  Bake at 400°F for ~25 min until golden brown.

Result:

Tastes like proper comfort food but still logs super clean. My wife even loved it and there was more than enough for leftovers.