Recipe for Shepherd's Pie Open-Face Sandwich
Shepherd's Pie Open-Face Sandwich
12 Grain Bread


  • 6 slices Aunt Millie’s 12 Grain Bread, toasted
  • 1 tbsp oil
  • 1 lb ground beef (ground turkey or chicken works well too)
  • 1/4 tsp each salt and freshly ground black pepper
  • 1 onion, chopped
  • 1 large carrot, peeled and chopped
  • 4 cloves garlic, chopped
  • 1/4 cup tomato paste
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 cup baby peas
  • 2 cups baby spinach
  • 2/3 cup shredded Cheddar cheese

Yield: 6 servings


  1. In a large skillet, heat oil over medium-high heat; crumble in beef and season with salt and pepper. Cook, breaking up into small pieces for about 5 minutes or until browned. Add onion, carrot and garlic; cook for about 5 minutes or until softened.
  2. Stir in tomato paste, soy sauce, mustard and Worcestershire sauce. Sprinkle with flour; stir until combined. Pour in broth; bring to a boil. Reduce heat and simmer for 20 to 25 minutes or until sauce is thickened. Stir in peas during the last 5 minutes of cooking time.
  3. Divide spinach among slices of bread and top with warm beef mixture. Sprinkle cheese evenly over top while still hot.

Nutrition Information:

Serving Size 1 serving 
Number of Servings 6
Calories 401
Total Fat 15g 25% DV
Saturated Fat 5g 25% DV
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 55mg 19% DV
Sodium 1078mg 45% DV
Potassium 269mg 8% DV
Total Carbohydrate 37g 12% DV
Dietary Fiber 5g 19% DV
Sugar 8g
Protein 27g

*Percent Daily Values (%DV) are based on a 2,000 calorie diet.