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Shepherd S Pie

Heart.Foods's picture
  Lean ground beef 1 Pound
  Homemade beef broth/Commercial low-sodium variety 1 Cup (16 tbs)
  Freshly ground black pepper 1 Teaspoon
  Bay leaves 2
  Whole cloves 2
  Thyme leaves 1 Dash
  Sliced carrots 1 Cup (16 tbs)
  Sliced onion 1 Cup (16 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Whole kernel corn 1 Cup (16 tbs)
  Vegetable oil spray 1
  Homemade beef broth/Commercial low-sodium variety 1⁄2 Cup (8 tbs)
  Flour 1 1⁄4 Tablespoon
  Cooked and diced potatoes 1 Pound
  Margarine 1 Tablespoon (Acceptable)
  Skim milk 1⁄2 Cup (8 tbs)
  Chopped chives 1 Tablespoon
  Part-skim mozzarella cheese 4 Ounce, shredded

Drown beef in a skillet over medium-high heat.
Drain beef of excess fat through a colander lined with paper towels.
Wipe skillet with fresh paper towel.
Return beef to skillet and add 1 cup of broth, pepper, bay leaves, cloves and thyme.
Cover and simmer 30 minutes.
Add carrots, onion, mushrooms, celery and corn.
Cover and simmer until vegetables are tender.
Preheat oven to 375° F.
Lightly spray an ovenproof dish with vegetable oil.
In a small bowl, gradually add 1/2 cup broth to flour, stirring constantly to form a smooth paste.
Add to beef and vegetables.
Simmer 5 minutes, or until slightly thickened.
Mash potatoes with margarine, skim milk and chives.
Place meat mixture on bottom of casserole dish.
Top with mashed potatoes and sprinkle mozzarella cheese all over.
Bake 10 minutes and serve hot.

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Shepherd S Pie Recipe