SHEPHERDS' PIE, Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz 93% Lean Ground Beef .5 cup, chopped Onions, raw .5 cup, strips or slices Carrots, raw 1 cup kernels Yellow Sweet Corn, Frozen 1.33 cup Potato - Loaded Baked - Idahoan 1 cup Boiled Potato (1/2 cup) No Skin no salt 1 pat (1" sq, 1/3" high) Butter, salted .25 cup (8 fl oz) Water, tap 0.5 cup CHEESE, Daily Chef shredded mild Cheddar & Montery Jack 1 svg=1/3c 0.33 cup Spaghetti/Marinara Sauce (tomato sauce)
Prepare Idahoan potatoes according to pkg directions. Peel potatoes and boil them til tender, or use leftovers of each. Use a mixer to mash them together. Set aside.
Parboil carrots, set aside.
Brown ground beef with onions. Add marinara sauce and mix well, then place mixture in the bottom of a casserole or pie pan. Layer the julienned or chopped parboiled carrots over the meat mixture. Layer the frozen corn over the whole. Top the whole thing with the whipped potatoes.
Bake in a 350 degree oven for 15-20 minutes, then brush the potatoes carefully with butter, add cheese (optional) and bake an additional 15-20 minutes, or until golden brown.
Serve hot.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user I.M.MAGIC.
Parboil carrots, set aside.
Brown ground beef with onions. Add marinara sauce and mix well, then place mixture in the bottom of a casserole or pie pan. Layer the julienned or chopped parboiled carrots over the meat mixture. Layer the frozen corn over the whole. Top the whole thing with the whipped potatoes.
Bake in a 350 degree oven for 15-20 minutes, then brush the potatoes carefully with butter, add cheese (optional) and bake an additional 15-20 minutes, or until golden brown.
Serve hot.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user I.M.MAGIC.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 9.3 g
- Cholesterol: 51.5 mg
- Sodium: 360.8 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.9 g
- Protein: 20.9 g
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