Healthy Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Mashed Potatoes1.5 lbs potatoes1 tbsp butter.5 cup Non-Fat Evaporated Milk2 tbsp Egg BeatersMeat Filling2 tbsp oil1 c chopped onion2 carrots, peeled and diced small2 cloves garlic, minced1.5 lb lean ground beef1 tsp sea salt.5 tsp black pepper2 tbsp all-purpose flour2 tsp tomato paste1 c chicken broth1 tsp Worcestershire sauce2 tsp fresh chopped rosemary1 tsp fresh chopped thyme1 c frozen peas
Peel and dice potatoes. Cook in medium sauce pan over high heat, bring to boil. Cook until tender, about 10-15 minutes. Drain throughly, return to pan. Add butter and Non-Fat evaporated milk, and egg beaters to potatoes. Whip until smooth.
Pre-heat oven to 400 degrees.
In large saute pan, heat oil over medium high heat until it shimmers. Add onion and carrots, saute until begin to color (3-4 minutes). Add garlic, stir to combine. Add ground beef, salt, and pepper and cook until meat is browned. Sprinkle with flour, stir to coat, cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme and stir to combine. Bring to boil, reduce heat to low, cover and simmer slowly 10 to 12 minutes or until sauce is thickened.
Add peas to meat mixture, then spread entire mixture evenly in 9x13 pan. Top with mashed potatoes, spooning on in different areas. Use a fork to pull completely to edges to create seal (to avoid bubble overs). Bake for 25 minutes or just until the potatoes begin to brown. Remove to cool for at least 15 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSSWEETTPIE.
Pre-heat oven to 400 degrees.
In large saute pan, heat oil over medium high heat until it shimmers. Add onion and carrots, saute until begin to color (3-4 minutes). Add garlic, stir to combine. Add ground beef, salt, and pepper and cook until meat is browned. Sprinkle with flour, stir to coat, cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme and stir to combine. Bring to boil, reduce heat to low, cover and simmer slowly 10 to 12 minutes or until sauce is thickened.
Add peas to meat mixture, then spread entire mixture evenly in 9x13 pan. Top with mashed potatoes, spooning on in different areas. Use a fork to pull completely to edges to create seal (to avoid bubble overs). Bake for 25 minutes or just until the potatoes begin to brown. Remove to cool for at least 15 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSSWEETTPIE.
Nutritional Info Amount Per Serving
- Calories: 365.9
- Total Fat: 22.9 g
- Cholesterol: 69.0 mg
- Sodium: 550.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 3.1 g
- Protein: 19.6 g
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