Vegetable-Beef Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 422.2
  • Total Fat: 13.4 g
  • Cholesterol: 67.7 mg
  • Sodium: 936.5 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 9.1 g
  • Protein: 32.1 g

View full nutritional breakdown of Vegetable-Beef Shepherd's Pie calories by ingredient
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Introduction

This was supposed to be a 'pot pie', but could not fathom the extra calories for the crust. This was supposed to be a 'pot pie', but could not fathom the extra calories for the crust.
Number of Servings: 4

Ingredients

    Lean Ground Sirloin 10% Fat, 16 oz
    Carrots, raw, 1.5 cup, chopped
    Onions, raw, 1 cup, chopped
    Chili powder, 1 tbsp
    Baked Potato (baked potatoes), 2 potato (2-1/3" x 4-3/4")
    Daisy Light Sour Cream, 4 tbsp
    Lima Beans, 1 cup
    Fire Roasted Diced Tomatoes w/Garlic - Hunt's (1/2 cup), 3.5 serving
    1/2 tsp salt+more to taste
    1/8 tsp pepper+ more to taste

Directions

Pierce the skin of the potato & bake the potatoes(no foil needed) at 400 for 1 hour.
Let cool enough to touch.
In a 10in' skillet, cook beef, carrots & onions about 8 minutes or until beef is browned and the carrots are tender. drain fat. Stir in chili powder, 1/2 tsp salt, 1/8 tsp pepper. Add tomatoes; bring to boiling. Simmer uncofered 5 minutes or until liquid is nearly evaporated.

Peel skin off the potatoes & mash with the sour cream. Add salt & pepper to taste.

Spoon meat into 4qt casserole dish and cover with mashed potato.

Bake for 15-20 minutes or until lightly browned.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MSMINDYF.

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