Shepard's Pie

By á-43407

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

Details

Servings 6

Preparation

Step 1

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.