Low Fat Sheperd's Pie

By schaefferl

Healthy, low fat option on a classic English dish.

Ingredients

• For the topping:
• 1 tbls conola oil
• 1 medium onion,finely chopped
• 2 large carrots, chopped
• 1 pound(s) freshly ground extra-lean ground beef
• 2 tablespoon(s) tomato paste
• 2 tablespoon(s) reduced sodium Worcestershire sauce
• 2 tsp dried mixed herbs
• 1 tsp minced garlic
• 1/2 tsp curry powder (optional)
• Coarse salt and ground pepper
• 1 cup fat-free, reduced sodium beef broth
• 10 ounce(s) frozen peas, thawed
• 1/3 c cut green beans
• 2 pound(s) russet potatoes, peeled and quartered
• 1/2 cup fat free milk
• 1 tbls light butter

Details

Servings 6
Preparation time 20mins
Cooking time 70mins
Adapted from

Preparation

Step 1

Preheat oven to 400 degrees. Heat a large skillet over medium low heat. add canola oil. Saute onions and carrots until softened. Turn up heat to medium-high and add beef.Cook until no longer pink, about 5 minutes. Add Worcestershire sauce, tomatoe paste, herbs and broth.Reduce heat and simmer for 15 minutes. Add peas and green beans, then simmer 5 minutes more.
tip: if sauce seems too watery for your liking, combine 1 tsp cornstarch into 1/8 cup of water and stir into beef mixture.

While the sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to simmer and cook until tender, about 15-20 minutes. Drain water, Add milk and light butter. Mash with a potato masher until smooth. Add seasonings if you like.

Pour meat mixture into an 11 inch baking dish and allow to cool slightly. Top with potato. Optional, sprinkle with 1/3 cup light cheese.

Bake in preheated oven for 20-25 minutes.

Cool slightly; serve.

Calories:322, Total fat: 7.5g (Sat. 2.8g), Cholesterol 49mg, Sodium: 260mg, Carbohydrates 41.2g, Fiber: 5.7g, Protein: 22.5g