Sammy's Healthy Shepard Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
In covered 4-quart saucepan, place potatoes and enough cold water to cover; heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender. Drain well; return to saucepan. Add milk, sour cream, and 1/4 teaspoon each salt and freshly ground black pepper; mash until smooth.
Preheat oven to 425 degrees F. Heat 12-inch skillet on medium-high until hot. Add beef and 1/4 teaspoon each salt and freshly ground black pepper; cook 3 to 5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.
To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices.
In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top; spread to cover filling. Bake 25 minutes or until top is golden brown.
Serving Size: makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user TRANSGUY.
2 pound(s) all-purpose potatoes, peeled and cut into quarters 1/2 cup(s) 2% milk 2 tablespoon(s) reduced-fat sour cream Salt and pepper 450 grams 97% extra-lean ground beef 1 large (10- to 12-ounce) onions, finely chopped 3 large carrots, finely chopped 2 zucchinis, finely chopped1 yellow pepper1 pint mushrooms 1/2 cup(s) dry white wine 1 1/2 teaspoon(s) fresh thyme leaves, chopped 1 can of corn1 tablespoon butter1 oz hard parmesan
In covered 4-quart saucepan, place potatoes and enough cold water to cover; heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender. Drain well; return to saucepan. Add milk, sour cream, and 1/4 teaspoon each salt and freshly ground black pepper; mash until smooth.
Preheat oven to 425 degrees F. Heat 12-inch skillet on medium-high until hot. Add beef and 1/4 teaspoon each salt and freshly ground black pepper; cook 3 to 5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.
To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices.
In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top; spread to cover filling. Bake 25 minutes or until top is golden brown.
Serving Size: makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user TRANSGUY.
Nutritional Info Amount Per Serving
- Calories: 359.7
- Total Fat: 12.3 g
- Cholesterol: 53.3 mg
- Sodium: 257.1 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 5.8 g
- Protein: 23.4 g
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