Classic Shepard Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large potato(es), peeled and cut into 2-inch pieces 1/4 cup chicken broth2 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 turkey3 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
Modified from weight watchers Classic Shepards Pie recipe: https://www.weightwatchers.com/util/prt/recipe.aspx?Type=1&RecipeID=87591
Preheat oven to 400ºF.
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.
Chef Tips
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.
Preheat oven to 400ºF.
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.
Chef Tips
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.
Nutritional Info Amount Per Serving
- Calories: 311.1
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 454.4 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 3.9 g
- Protein: 19.3 g
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