- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 301.6
- Total Fat: 2.5 g
- Cholesterol: 38.3 mg
- Sodium: 808.1 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 5.0 g
- Protein: 24.0 g
Stephanie Louise's Shepherd's PieSubmitted by: STEPH*LOUISE
IntroductionLike WW recipe, just different to suit our tastes. Like the whole there not being carrots part haha. If you add carrots, make sure to blanch them first!!! Like WW recipe, just different to suit our tastes. Like the whole there not being carrots part haha. If you add carrots, make sure to blanch them first!!!
2 Tablespoons Flour
1 Cup chicken stock
1 teaspoon salt
1/4 cup water
2 cooked chicken breasts (approximately 140 calories each) cubed
1 cup chopped cleaned spinach leaves
1 onion finely chopped
1/2 cup corn kernals
1/2 cup peas
1/2 cup evaporated fat-free milk
1 teaspoon dried thyme
1/2 teaspoon majoram
4 small potatoes cooked, peeled, & mashed
1 Tablespoon parmesean cheese
1/4 teaspoon paprika
In a medium nonstick saucepan over medium heat (I spray it with nonstick spray as well) use 1 tablespoon butter or spray butter. Sprinkle with 1 tablespoon flour; cook stirring constantly two minutes. Which in broth, salt, water; reduce to a boil. Reduce heat and simmer; stirring constantly, until thickened, about 3-4 minutes.
Spray a 2 quart casserole with nonstick spray.
In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in spinach, onion, corn, peas, milk, thyme, majoram, and the sauce. Transfer to the casserole dish. Top with the potatoes. Sprinkle with the cheese and paprika. Bake until bubbling and golden, 30-35 minutes.
You can also prepare them in 4 different servings. Just put them in single serving dishes and then add your potato to the top and parmesan then bake for approximately 17-20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user STEPH*LOUISE.