Shepard's Pie MInis

By LadyJ1114

Ingredients

• 1 1⁄4pound(s)uncooked Yukon gold potato(es), cut into 1-inch pieces
• 1 tsp table salt, divided
• 1 medium uncooked scallion(s), finely chopped
• 2 ⁄3cup(s)fat free skim milk
• 1 pinch black pepper
• 1 spray(s)cooking spray
• 3 ⁄4pound(s)uncooked 93% lean ground beef
• 1 small uncooked onion(s), finely chopped
• 2 medium uncooked carrot(s), finely chopped
• 1 clove(s) garlic clove(s), minced
• 2 1⁄2tsp garlic herb seasoning
• 1 cup(s) no salt added canned tomato sauce
• 1 1⁄4cup(s) frozen cut green beans, thawed
• 6 Tbsp low fat shredded cheddar cheese

Preparation

Step 1

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