Shepherd's Pie

By Bostoncook

Ingredients

• 2 large potatoes, peeled and cut into 2-inch pieces
• 1/4 cup fat-free sour cream
• 1 Tbsp light butter
• 1/8 tsp table salt, or to taste
• 2 tsp olive oil
• 1 cup chopped onion
• 2 medium carrots, diced
• 2 medium stalk celery, diced
• 1 pound lean ground beef
• 3 Tbsp all-purpose flour
• 1 1/2 cups frozen peas
• 1 Tbsp sage, fresh, chopped (or 1 tsp dried)
• 1 tsp dried thyme
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 tablespoons worcestershire sauce
• 2 cups nonfat beef broth
• 1/2 cup lowfat cheddar cheese

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400ºF.

2. Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.

3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook 3 minutes, until soft.

4. Add beef, cook 5 minutes, until browned, breaking up the meat as it cooks. Add flour, cook 2 mins. Add peas-worcestershire; stir to coat. Add broth and bring to a simmer; simmer 3 minutes, until mixture thickens.

5. Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top.

6. Bake 30 minutes, until potatoes are golden. Slice into 6 pieces and serve.

Adaptation of a WW recipe, which used turkey instead of ground beef - will do that next time as well. Mixture refused to thicken, so added some King Arthur culinary thickener, which did the trick.

This was really good - David loved it. Next time would increase the worcestershire and spices a bit, maybe add some corn.