Weight loss surgery recipes – herder’s pie with beans

Weight loss surgery recipes – herder’s pie with beans

This has to be one of the most popular weight loss surgery recipes from my bariatric cookery book ‘Return to Slender’. It’s a bariatric-friendly version of the popular Shepherd’s Pie, made with beef instead of lamb.

The topping also has a hefty portion of swede instead of potato which brings down the calorie and carb level and the filling has some extra beans to boost the protein. It is however hearty enough to cope with non WLS man-sized appetites for family eating and freezes beautifully.

Weight loss surgery recipes – herder’s pie with beans

Ingredients – (Metric/US)

  • 800g/13/4lb extra lean minced/ground beef
  • 1 large onion, finely chopped
  • 2 large carrots, chopped
  • 300ml/11/4 cups passata (smooth crushed tomatoes)
  • 1 beef stock/bouillon cube
  • 3 tbsp Worcestershire sauce
  • salt and freshly ground black pepper
  • 750g/11/2lb swede/rutabaga, peeled and diced
  • 4 large potatoes, peeled and diced
  • 425g/15 oz can low-sugar baked beans
  • 4 tbsp grated low-fat cheese (optional)


  1. Preheat the oven to 150 C/300 F/gas mark 2.
  2. Cook the minced beef/ground beef in a non-stick, ovenproof pan until browned. Add the onion and carrots and cook for a further 5-10 minutes until softened.
  3. Add the passata, crumble stock/bouillon cube, Worcestershire sauce and salt and pepper to taste, mixing well. Cook for 5 minutes.
  4. Cover and cook in the oven for 1 hour, then increase the oven temperature to 200 C/400 F/gas mark 6.
  5. Meanwhile, cook the swede/rutabaga in boiling water until soft, then drain and mash to a puree. At the same time, in another pan, cook the potatoes in boiling water until tender, then drain and mash to a puree. Mix the swede/rutabaga with the potatoes until well combined.
  6. Stir the beans into the beef mixture and spoon into one large or 6 individual baking dishes and top with the mash. Sprinkle with the grated cheese if liked and bake for 20-25 minutes until browned. Serve with vegetables in season.

Makes: 6 portions / about 12 WLS portions

Calories: 394/197
Protein: 35.8g/17.9g
Carbohydrate: 48.2g/24.1g
Fat: 6.2g/3.1g

Suitable for freezing 

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