Shepherds Pie by Laura Vitale
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 523.2
- Total Fat: 30.2 g
- Cholesterol: 104.0 mg
- Sodium: 386.9 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 2.9 g
- Protein: 23.9 g
View full nutritional breakdown of Shepherds Pie by Laura Vitale calories by ingredient
Introduction
This is a great winter meal to comfort your tummy. Laura Vitale on youtube demo's how to make this wonderful tasting dish. Not low in calories however, this fits into a Diabetic 45 carb complete meal. This is a great winter meal to comfort your tummy. Laura Vitale on youtube demo's how to make this wonderful tasting dish. Not low in calories however, this fits into a Diabetic 45 carb complete meal.Number of Servings: 8
Ingredients
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Ingredients
1 lb of Ground beef
1-1/2 cup Onion, diced
3/4 cup Celery, diced
3/4 cup Carrots, peeled and diced
1-1/2 Tbsp of Worcestershire Sauce
2 Tbsp minced Garlic
4 Tbsp of Extra Virgin Olive Oil
2 Tbsp of All Purpose Flour
1/2 cup Heinz Ketchup
1/2 cup or Red Wine
1 cup of Beef Stock
1-1/2 cup of Frozen Defrosted Peas
1 tsp of Fresh Rosemary, finely minced
For the mashed potato topping:
2 lbs of Yukon Gold Potatoes
1 cup of Half and Half or Cream
4 Tbsp of Unsalted Butter
1 Egg Yolk
Salt and Pepper, to taste
8 oz Mild Cheddar shredded Cheese
Tips
Youtube video
http://www.youtube.com/watch?v=bzQbnRH-e3g
Laura Vitales blogg
http://www.laurainthekitchen.com/all/episode.php?episodenumber=459&screen=2&sortby=
Directions
Process,
1) In a large non stick skillet over medium high heat, add the olive oil and let it get nice and hot, add the ground beef and break it up with a wooden spoon, cook for about 4 to 5 minutes or until it’s pretty much fully cooked through. Remove from the pan with a slotted spoon and set aside.
2) In the same pan, add the chopped onions carrots, celery and season lightly with salt and pepper. Allow the veggies to cook for about 7 to 9 minutes or until they have developed some color and started to cook down a bit. Add the garlic and cook an additional 30 seconds.
3) Add the ground beef back into the skillet and toss everything together, add the flour and cook, stirring constantly for about 30 seconds, add the tomato paste and stir it in well allowing it to cool for just a few seconds.
4) Add the wine and cook it for about a minute or until it has cooked down a bit and reduced slightly.
5) Add the beef stock, worcesteshire sauce and rosemary and let it come to a boil, reduce the heat to medium and let it simmer for about 15 minutes. After 15 minutes add in your frozen peas and cook for an additional 3 minutes.
For the mashed potato topping:
6) Cook the potatoes in some boiling water until cooked through and tender, drain and place in a large bowl. Mash the potatoes either with a potato masher or a potato ricer, set aside for a few minutes.
7) In a small saucepan, heat together the milk, cream and butter so it’s nice and hot.
8) Add the warm milk and stock mixture to the mashed potatoes along with and egg yolk, mix everything well and season with salt and pepper to taste.
9) Preheat the oven to 425 degrees.
10) Lightly brush about 1 tsp of olive oil in the bottom and sides of a large casserole dish, add the meat mixture and then top it with the mashed potatoes.
Sprinkle top of it with your shredded cheese .Spread it evenly and place it in the oven and let it cook for about 30 minutes or until the top is golden brown.
Enjoy!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBUGPLUS.
1) In a large non stick skillet over medium high heat, add the olive oil and let it get nice and hot, add the ground beef and break it up with a wooden spoon, cook for about 4 to 5 minutes or until it’s pretty much fully cooked through. Remove from the pan with a slotted spoon and set aside.
2) In the same pan, add the chopped onions carrots, celery and season lightly with salt and pepper. Allow the veggies to cook for about 7 to 9 minutes or until they have developed some color and started to cook down a bit. Add the garlic and cook an additional 30 seconds.
3) Add the ground beef back into the skillet and toss everything together, add the flour and cook, stirring constantly for about 30 seconds, add the tomato paste and stir it in well allowing it to cool for just a few seconds.
4) Add the wine and cook it for about a minute or until it has cooked down a bit and reduced slightly.
5) Add the beef stock, worcesteshire sauce and rosemary and let it come to a boil, reduce the heat to medium and let it simmer for about 15 minutes. After 15 minutes add in your frozen peas and cook for an additional 3 minutes.
For the mashed potato topping:
6) Cook the potatoes in some boiling water until cooked through and tender, drain and place in a large bowl. Mash the potatoes either with a potato masher or a potato ricer, set aside for a few minutes.
7) In a small saucepan, heat together the milk, cream and butter so it’s nice and hot.
8) Add the warm milk and stock mixture to the mashed potatoes along with and egg yolk, mix everything well and season with salt and pepper to taste.
9) Preheat the oven to 425 degrees.
10) Lightly brush about 1 tsp of olive oil in the bottom and sides of a large casserole dish, add the meat mixture and then top it with the mashed potatoes.
Sprinkle top of it with your shredded cheese .Spread it evenly and place it in the oven and let it cook for about 30 minutes or until the top is golden brown.
Enjoy!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBUGPLUS.
Member Ratings For This Recipe
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RD03875
