Lighter Shepherd’s Pie
Shepherd’s pie is usually made with lamb but this lightened up Shepherd’s Pie is filled with ground turkey in the first recipe and lean beef in the second. Add skinny mashed potatoes and lots of vegetables to make a delicious meal. You can make this a day ahead and bake it when you are ready to eat.
Ingredients
Ingredients
Potatoes
- 1-1/2 lbs potatoes, peeled, diced
- 3/4 cup fat free chicken broth
- 2 tbsp fat free sour cream
- salt and pepper
- paprika
Filling
- 1 lb 95% lean ground beef
- 1 tsp oil
- 1 medium onion, diced
- 1 celery stalk, chopped
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- 10 oz frozen mixed vegetables (carrots, corn, peas, green beans)
- 2 tbsp flour
- 1 cup fat free beef broth
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp freshly chopped rosemary leaves
- 1 tsp freshly chopped thyme leaves
- salt and pepper
Method
Method
- Boil potatoes in water until cooked and soft.
- Drain and mash with chicken broth, sour cream, salt and pepper.
- Preheat oven to 400°.
- In a large pan brown meat. Season with salt and pepper.
- When cooked, set aside on a plate.
- Discard any fat in the pan, add oil, onion and garlic and sauté on medium heat about 2 minutes.
- Add mushrooms and celery and sauté another 3-4 minutes.
- Add flour, salt and pepper and mix well.
- Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and mix well.
- Simmer on low about 5-10 minutes.
- Spread the meat mixture on the bottom of a 11 x 7 baking dish.
- Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika.
- Bake 20 minutes or until potatoes turn golden.
- Remove from oven and let it cool 10-15 minutes before serving.
Serves 6 – Nutrition Per Serving
Calories: 291, Fat: 11g, Protein: 17g, Carbohydrate: 31g, Fibre: 5g
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