Shepherd's Pie
downloadEmail This Post
Shepherd’s Pie

Prep: 25 minutes plus standing
Bake: 20 minutes • Serves: 8

Nonstick cooking spray
2 pounds extra lean ground beef
3 garlic cloves
5 tablespoons all-purpose flour
3 tablespoons tomato paste
1-1/2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1-1/2 teaspoons ground black pepper
1 cup less-sodium beef broth
1 package (8 ounces) sliced white mushrooms
1 medium onion, diced
2-1/2 cups frozen peas and carrots
1 container (24 ounces) prepared mashed potatoes

1. Preheat oven to 425°. Spray 13 x 9-inch glass or ceramic baking dish with cooking spray. In large nonstick skillet, cook beef and garlic over medium-high heat 7 minutes or until beef is no longer pink, stirring frequently. Stir in 3 tablespoons flour, tomato paste, thyme, 1/2 teaspoon salt and 3/4 teaspoon pepper. Reserve 2 tablespoons broth; stir remaining broth into skillet. Heat to a simmer; cook 2 minutes. Spread beef mixture in bottom of prepared dish.

2. In same skillet, cook mushrooms, onion, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper over medium-high heat 5 minutes or until onion and mushrooms are tender, stirring occasionally. Fold in peas and carrots, and remaining 2 tablespoons flour and 2 tablespoons broth. Spread vegetable mixture over beef mixture.

3. In medium microwave-safe bowl, heat potatoes in microwave oven on high 1 minute to soften. Stir potatoes; spread over vegetable mixture.

4. Bake pie 20 minutes or until sides begin to bubble; let stand 15 minutes before cutting into 8 pieces.

Approximate nutritional values per serving (1 piece):
306 Calories, 11g Fat, 5g Saturated Fat, 84mg Cholesterol, 1015mg Sodium,
26g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 27g Protein

Chef Tip:
To brown top of finished pie, place oven rack about 8 inches from source of heat and preheat broiler. Lightly spray mashed potato topping with butter flavored cooking spray and heat under broiler 2 minutes or until lightly browned.