Weight Watcher's Sausage Shepherd's Pie

Weight Watcher's Sausage Shepherd's Pie
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Weight Watcher's Sausage Shepherd's Pie calories by ingredient
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Introduction

The 2nd half of the dinner made from left overs from Balsamic Sausage and Peppers. Its MUCH easier to make this if you have made the other recipe first, you could do this one but the recipe is skewed towards having the other one first. Sorry. :(
I am including the vegetables as if you are making it without the vegetables saved over PLUS I added the carrots and fennel bulb since I had them and it turned out excellent. This makes a LOT of food, the book says it will serve 6. I believe because I added the extra vegetables to enhance its more like 8 - play with it as you will and enjoy.
The picture is of the decimated remains of one of the most delicous meals I've had in a long while.
The 2nd half of the dinner made from left overs from Balsamic Sausage and Peppers. Its MUCH easier to make this if you have made the other recipe first, you could do this one but the recipe is skewed towards having the other one first. Sorry. :(
I am including the vegetables as if you are making it without the vegetables saved over PLUS I added the carrots and fennel bulb since I had them and it turned out excellent. This makes a LOT of food, the book says it will serve 6. I believe because I added the extra vegetables to enhance its more like 8 - play with it as you will and enjoy.
The picture is of the decimated remains of one of the most delicous meals I've had in a long while.

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 cheese
    1/2 teaspoon salt
    2 cups reserved cooking vegetable from balsamic sausage and peppers AND/OR
    4 carrot.
    1 leek
    1 onion
    Red/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.



Directions

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.
*****************************
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.

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