Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 355.4
- Total Fat: 14.4 g
- Cholesterol: 123.5 mg
- Sodium: 270.2 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.9 g
- Protein: 29.5 g
View full nutritional breakdown of Shepherd's Pie calories by ingredient
Introduction
A healthier version of mom's old standby! A healthier version of mom's old standby!Number of Servings: 8
Ingredients
-
2 lbs 90% ground beef
2 cups chicken broth
2 tbsp white rice flour
1 cup frozen corn
1 cup frozen peas
4 medium potatoes, peeled and diced
3 tps ghee/clarified butter
2 eggs, beaten
1/4 cup milk
1/4 cup shredded cheddar cheese
salt and pepper to taste
paprika for garnish/color
Tips
When mixing the egg and potatoes, I always put the mashed potatoes into my MixMaster and use the batter paddle on them. Add the eggs, and whir away until they are well mixed and creamy looking. The egg gives them a wee bit of protein punch, as well as making them stiffen up nicely in the oven.
Directions
In a large pot, boil the potatoes in water until they are quite soft. Drain, and return to the pot. Mash these until they are fairly smooth, adding in the ghee and milk as necessary. Stir the beaten eggs into the potato mixture and add a sprinkle of paprika. The potatoes should become quite stiff, but smooth. Set aside.
In a dutch oven (or any large, oven-safe pot), brown the ground beef. Drain well, and return to the pot. Add a cup of the broth all at once, and salt and pepper. Bring to a boil.
In a small cup, mix enough of the broth into the rice flour to make a slurry, and pour this into the boiling meat. It should thicken up fairly quickly. Add more broth as needed to give it a decent "gravy".
Turn off the heat once the gravy is thick. Preheat your oven to 350F.
Smooth the meat and vegetables mixture flat, and add the mashed potatoes to the top. Smooth it out flat over the meat and veg, until all of it is covered. Sprinkle with a touch of salt, pepper, and paprika, and then take a fork and "swirl" it a bit on top. This creates a 'crusty' top that is quite delicious!
Bake for 25 minutes in the oven. The top should be relatively crispy, with bits of the gravy pooling at the edges. Add the cheddar cheese evenly across the top of the potatoes, and return to the oven for 10 minutes.
Serve hot with pickles!
Serving Size: makes 8 servings about a cup in size
Number of Servings: 8
Recipe submitted by SparkPeople user REVALLYSON.
In a dutch oven (or any large, oven-safe pot), brown the ground beef. Drain well, and return to the pot. Add a cup of the broth all at once, and salt and pepper. Bring to a boil.
In a small cup, mix enough of the broth into the rice flour to make a slurry, and pour this into the boiling meat. It should thicken up fairly quickly. Add more broth as needed to give it a decent "gravy".
Turn off the heat once the gravy is thick. Preheat your oven to 350F.
Smooth the meat and vegetables mixture flat, and add the mashed potatoes to the top. Smooth it out flat over the meat and veg, until all of it is covered. Sprinkle with a touch of salt, pepper, and paprika, and then take a fork and "swirl" it a bit on top. This creates a 'crusty' top that is quite delicious!
Bake for 25 minutes in the oven. The top should be relatively crispy, with bits of the gravy pooling at the edges. Add the cheddar cheese evenly across the top of the potatoes, and return to the oven for 10 minutes.
Serve hot with pickles!
Serving Size: makes 8 servings about a cup in size
Number of Servings: 8
Recipe submitted by SparkPeople user REVALLYSON.