Shepard's Pie

Shepard's Pie
Shepard's Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Potatoes:

  • 1 - 1 1/2

    lbs. Yukon Gold potatoes, peeled, diced

  • 3/4

    cup fat free chicken broth

  • 2

    T reduced fat sour cream

  • salt and pepper

  • paprika

  • Filling:

  • 1

    lb. 95% lean ground beef

  • 1

    t oil

  • 1

    medium onion, diced

  • 1

    celery stalk, chopped

  • 2

    cloves garlic, diced

  • 8

    oz. mushrooms, diced

  • 10

    oz. frozen mixed vegetables

  • 2

    T flour

  • 1

    cup fat free beef broth

  • 2

    t tomato paste

  • 1

    t Worcestershire sauce

  • 1

    t freshly chopped rosemary leaves

  • 1

    t freshly chopped thyme leaves

  • kosher salt and pepper

Directions

Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 t salt and pepper, set aside. Preheat oven to 400 degrees. In a large sauté pan, brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 t salt and pepper to taste. When cooked, set aside on a plate. Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes until the vegetables are tender. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meet and mix well. Simmer on low about 8-10 minutes. Spread the meat on the bottom of a casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 to 25 minutes, then place under the broiler for 1 to 2 minutes until the potatoes turn golden. Remove from oven and let cool 5 minutes before serving.

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