Weight Watcher's Sausage Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 italian sausage (either ones you have allready cooked or fresh ones you cook up. If freshly making, bake in a oven safe dish at 475 for 15-25 minutes till done, then let sit 5 minutes before slicing up to add to the dish.)3 tbsp grated parmesan cheese1/2 teaspoon salt2 cups reserved cooking vegetable from balsamic sausage and peppers AND/OR4 carrot.1 leek 1 onionRed/Yellow/Green Bell pepper 2-3 medium to large.1 (14 1/2 oz) Can Italian style diced tomatos.1-3 zuchini/squash of your choice.The onions and zuchino are in the 2 cups of reserved vegetable from the Balsamic Sausage and Pepper recipe, if making it from start to finish refer to that recipe if you need to.
Easy method: Cut potatoes into 1 inch chunks, boil til soft about 15 minutes. Drain, reserve 2/3 cup of the cooking liquid. Put potatoes back in pan, add the 2/3 cup water, parmesan and salt: Mush until blended.
While potatoes cooking: Dice sausages and coursely chop vegetables. Mix sausages, vegetable and tomatoes in a medium skillet. Bring to a boil, reduce and cook until slightly thickened, about 6 minutes. Spoon mashed potatoes over the sausage mixture leaving a 1 inch border, cover and cook about 4 minutes.
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Above is basic recipe, here is what I did.
Mashed potatoes: No changes.
Vegetable: sliced the 4 carrots into bite sized bits and put into pan on medium high heat stiring occasionaly as I sliced the bell peppers and leek into 1 inch sized bits roughly.
I added the bell peppers/leek. Cooked anouther 3-4 minutes, till the carrots were just getting a bit soft.
ADDed the 2 cups of reserved vegetable from the Balsamic Sausage and Peppers.
Add the can of diced Italian tomatoes
Cook unti slightly thickened, about 6 minutes.
Spoon mashed potatoes evenly over the sausage mixture, leaving a 1 inch border. Cover and cook until heated thorugh about 4 minutes.
(If you dont have the reservered vegetable you will want to cook a onion and 1-3 sliced zuchinni/squash while cooking the bell peppers/carrot/leek. Refer to the Balsamic Sausage and Peppers Recipe for help on the vegetables, they taste awesome by themselves)
Serving size: 1 1/3 cups per WW. 262 cal, 13 g fat, 5 g sat fat, 26 mg chol, 905 mg sod, 26 g carb, 3 g fib, 12 g protein, 89 mg calc.
Points : 6
This turned out AWESOME, I will admit.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMI_E.
While potatoes cooking: Dice sausages and coursely chop vegetables. Mix sausages, vegetable and tomatoes in a medium skillet. Bring to a boil, reduce and cook until slightly thickened, about 6 minutes. Spoon mashed potatoes over the sausage mixture leaving a 1 inch border, cover and cook about 4 minutes.
*****************************
Above is basic recipe, here is what I did.
Mashed potatoes: No changes.
Vegetable: sliced the 4 carrots into bite sized bits and put into pan on medium high heat stiring occasionaly as I sliced the bell peppers and leek into 1 inch sized bits roughly.
I added the bell peppers/leek. Cooked anouther 3-4 minutes, till the carrots were just getting a bit soft.
ADDed the 2 cups of reserved vegetable from the Balsamic Sausage and Peppers.
Add the can of diced Italian tomatoes
Cook unti slightly thickened, about 6 minutes.
Spoon mashed potatoes evenly over the sausage mixture, leaving a 1 inch border. Cover and cook until heated thorugh about 4 minutes.
(If you dont have the reservered vegetable you will want to cook a onion and 1-3 sliced zuchinni/squash while cooking the bell peppers/carrot/leek. Refer to the Balsamic Sausage and Peppers Recipe for help on the vegetables, they taste awesome by themselves)
Serving size: 1 1/3 cups per WW. 262 cal, 13 g fat, 5 g sat fat, 26 mg chol, 905 mg sod, 26 g carb, 3 g fib, 12 g protein, 89 mg calc.
Points : 6
This turned out AWESOME, I will admit.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMI_E.
Nutritional Info Amount Per Serving
- Calories: 266.9
- Total Fat: 1.3 g
- Cholesterol: 1.8 mg
- Sodium: 144.3 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 9.1 g
- Protein: 8.2 g
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