Shepherd S Pie
|Lean ground beef||1 Pound|
|Homemade beef broth/Commercial low-sodium variety||1 Cup (16 tbs)|
|Freshly ground black pepper||1 Teaspoon|
|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.