SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 272.2
  • Total Fat: 14.7 g
  • Cholesterol: 61.8 mg
  • Sodium: 228.2 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 21.3 g

View full nutritional breakdown of Down Home Shepard's Pie calories by ingredient
Report Inappropriate Recipe

Down Home Shepard's Pie

Submitted by: BTVMADS

Introduction

What's more comforting than a warm casserole topped with creamy, cheesey mashed potatoes and full of hot vegetables and meat in a rich gravy? Maybe the knowledge that it's actually GOOD for you, too! What's more comforting than a warm casserole topped with creamy, cheesey mashed potatoes and full of hot vegetables and meat in a rich gravy? Maybe the knowledge that it's actually GOOD for you, too!
Number of Servings: 6

Ingredients

    8 oz. potatoes, washed and diced (1/2-inch cubes)
    1/2 lb ground beef (93% lean)
    1/3 lb. ground lamb
    1 1/2 cups mushrooms, sliced
    1/2 cup onion, chopped
    1 tbsp. flour
    1/2 cup 1% milk
    3/4 cup beef broth
    1/2 cup chopped carrots
    1/2 cup frozen peas
    1/2 cup frozen corn (OR, just used a frozen mixed veggie medley)
    1/2 tsp. each oregano and parsley
    1 tsp. paprika, divided.
    Salt and pepper
    2 oz. shredded light cheddar cheese

Directions

1.) Preheat the oven to 400* F.

2.) Boil a few inches of water in a medium sized pot. Cook the potatoes for 15 minutes, or until just soft enough to mash.

3.) While the potatoes cook, brown the turkey and mushrooms in a large sauce pan. Add the onions and cook until they're just barely translucent. Use a wooden spoon to move the meat mixture to the outside of the pan. Melt 1 tbsp. of the butter in the center of the pan and sprinkle with flour. Whisk to make a thick paste, then pour in the beef broth. Stir all contents of the pan together and allow to come to a simmer until the sauce thickens.

4.) Pour the meat mixture into a 9x13 baking dish and spread out evenly. Sprinkle with 1/2 tsp. paprika, all dried herbs, and salt to taste.

5.) Drain and mash the potatoes with with milk, remaining butter, remaining paprika, and salt and pepper to taste. Set aside.

6.) Pour 1 cup of water into the large saute pan (the one used for the meat) and bring to a simmer. Add the carrots, peas, and corn, and cook for 3-5 minutes or until just barely heated. Drain, and layer these vegetables over the meat in the baking dish.

7.) Spread the mashed potatoes over the vegetables as evenly as possible. Sprinkle the top with cheddar and bake for 30 minutes.

Serves 6 - 8.






Great Stories from around the Web


Rate This Recipe