SHEPARDS PIE WW 6 PTS PLUS

By lindab

Ingredients

• ^ 1 1/2 POUNDS YUKON GOLD POTATOES PEELED AND CUT INTO CHUNKS
• ^ 1/2 CUP PLAIN FAT FREE YOGURT
• 2 TABLESPOONS FINELY CHOPPED FRESH PARSLEY
• 1/4 TEASPOON SALT
• 1/2 TEASPOON PEPPER
• 2 TEASPOONS OLIVE OIL
• ^ 1 LARGE ONION CHOPPED
• ^ 1 POUND GROUND BEEF
• ^ 1 (141/2 OZ ) CAN DICED TOMATOES ( I USE NO SALT)
• ^ 1 CUP FROZEN PEAS
• 1/2 TEASPOON DRIED THYME

Details

Servings 6
Preparation time 25mins
Cooking time 26mins

Preparation

Step 1

1. PREHEAT OVEN 375 DEGREES

2. COOK POTATOES AND DRAIN

3. MASH UNTIL SMOOTH, STIR IN YOGURT, PARSLEY, SALT AND PEPPER.

4. HEAT OIL IN NON-STICK SKILLET. ADD ONION AND COOK UNTIL SOFTENED.

5. ADD BEEF AND COOK UNTIL BROWNED - DRAIN

6. ADD TOMATOES, PEAS, THYME, BRING TO BOIL . REDUCE HEAT AND SIMMER ABOUT 20 MINUTES.

7. SPREAD MEAT MIXTURE IN A 1 1/2 QUART BAKING DISH.

8. SPREAD POTATOES ON TOP.

9. BAKE AT 375 UNTIL POTATOES BEGIN TO BROWN
ABOUT 30- 35 MINUTES.