Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups (adjust to taste) mashed potatoes (I use left overs)1/2 c frozen green peas1/4 c carrots (leftovers)1 LB lean (can use extra lean as well ) ground beef1 raw onion diced3/4 c water mixed with 1 single serving onion soup mix (about a tbsp of a lrg envelope avoid the onion flakes)3 tbsp cornstarch (give or take)1 TB parsley1 tsp sage (ground)1 tsp thyme(ground)salt & pepper1 TB ketchup1 TB Dijon mustard1 TB Worcestershire sauce6 tsp becel margarine (I use the 67% less fat purple container)
In deep frying pan brown meat with onion, drain fat (if any) lower heat a bit, add to pan parsley, thyme, sage, salt and pepper - let simmer for about a minute, turn heat back up and
add water mixed with onion soup mix, to meat/onions in pan, add cornstarch, bring to boil and simmer for a few minutes until gravy thickens, (or use left over gravy), add ketchup, dijon mustard, worecestershire sauce, and simmer at a lower heat for 1-2 min. Remove from heat. Grease a deep casserole dish. Pour meat mixture in bottom of casserole, add pea (from frozen) on top evenly, add carrots (thats what i had as left overs you can use corn or whatever filler you want) top with mashed potatoes dot with becel, Bake at 350 for 30-40 min (if everything is hot you only need 30 if you are using left overs and they are cold then 40 min.
This serves 4 (large) servings or 5-6 with a side salad and veggie or bread etc.
Number of Servings: 6
Recipe submitted by SparkPeople user KOOLCHIK.
add water mixed with onion soup mix, to meat/onions in pan, add cornstarch, bring to boil and simmer for a few minutes until gravy thickens, (or use left over gravy), add ketchup, dijon mustard, worecestershire sauce, and simmer at a lower heat for 1-2 min. Remove from heat. Grease a deep casserole dish. Pour meat mixture in bottom of casserole, add pea (from frozen) on top evenly, add carrots (thats what i had as left overs you can use corn or whatever filler you want) top with mashed potatoes dot with becel, Bake at 350 for 30-40 min (if everything is hot you only need 30 if you are using left overs and they are cold then 40 min.
This serves 4 (large) servings or 5-6 with a side salad and veggie or bread etc.
Number of Servings: 6
Recipe submitted by SparkPeople user KOOLCHIK.
Nutritional Info Amount Per Serving
- Calories: 249.9
- Total Fat: 10.4 g
- Cholesterol: 47.4 mg
- Sodium: 509.0 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.3 g
- Protein: 16.2 g
Member Reviews
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CD8040942
My son enjoyed this, but I have had better shepherd's pie. I personally would cut the amount of mashed potatoes next time and omit the mustard, which I thought gave it an odd taste. I didn't think it was necessary to avoid the onion flakes in the soup mix...it was just fine to include them. - 1/12/14