Classic Shepard PieSubmitted by: BLACKDOVE5
IntroductionSeasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie. Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie.
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup chicken broth
2 tsp olive oil
1 cup onion(s), chopped
1 cup carrot(s), diced
1 cup celery, diced
1 pound uncooked ground lean beef OR 1 LB uncooked ground lean turkey
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup canned chicken broth, or beef broth
Preheat oven to 400ÂºF.
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 1/4 c chicken broth; mash until smooth and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey(or beef) and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
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. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
We renovated Shepherd's Pie by:
Using naturally lean turkey breast instead of fattier lamb or beef.
Swapping nonfat sour cream for most of the butter in the mashed potato topping.
Adding reduced-calorie margarine, instead of butter, to the mashed potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.