Mini Shepherd’s Pies - WW
These individual shepherd's pies freeze really well. Heated up later, they are the perfect portions for a comfort-food dinner.
- 1 1/4 pound(s) uncooked Yukon gold potato(es), cut into 1-inch pieces
- 1 tsp table salt, divided
- 1 medium uncooked scallion(s), finely chopped
- 2/3 cup(s) fat free skim milk
- 1 pinch black pepper
- 1 spray(s) cooking spray
- 3/4 pound(s) uncooked 93% lean ground beef
- 1 small uncooked onion(s), finely chopped
- 2 medium uncooked carrot(s), finely chopped
- 1 clove(s) (medium) garlic clove(s), minced
- 2 1/2 tsp garlic herb seasoning
- 1 cup(s) no salt added canned tomato sauce
- 1 1/4 cup(s) frozen cut green beans, thawed
- 6 Tbsp low fat shredded cheddar cheese
Adapted from weightwatchers.com
Preheat oven to 400ºF. Place six 6-oz ramekins on a rimmed baking sheet; set aside.
Place potatoes in a saucepan; add enough water to cover them and stir in 1/4 tsp salt. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until tender, about 12 to 15 minutes. Drain potatoes and return to saucepan; stir in scallions, milk, 1/4 tsp salt and pepper. Mash with a potato masher until somewhat smooth; set aside.
Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning and remaining 1/2 tsp salt; sauté, breaking up beef, until onions are translucent and carrots are just tender, about 10 minutes. Stir in tomato sauce; remove from heat.
Spoon about 1/2 cup beef mixture into each ramekin. Top each with a layer of green beans and a layer of mashed potatoes; sprinkle each with a Tbsp cheese. Bake until heated through, about 20 minutes.
Serving size: 1 shepherd’s pie
If frozen, thaw at room temperature for 1 hour and then bake until heated through, about 35 to 40 minutes.