Creamed Shepherd S Pie
|Ground beef||1 1⁄4 Pound|
|Margarine||2 Tablespoon, divided|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Thinly sliced mushrooms||2 Cup (32 tbs)|
|Diced onions||1 Cup (16 tbs)|
|Instant beef broth and seasoning mix||2 Ounce (2 Packets)|
|All purpose flour||2 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs), divided|
|Peeled cooked potatoes||12 Ounce, cut into cubes|
Form beef into 4 patties and place on rack in broiling pan; broil, turning once, until meat is rare, about 5 minutes.
Remove from broiler and set aside.
Spray 2-quart flameproof casserole with nonstick cooking spray and set aside.
In 12-inch nonstick skillet heat 1 tablespoon margarine until bubbly and hot; add carrots, mushrooms, and onions and saute, stirring, until onion is translucent.
Sprinkle broth mix and flour over vegetables and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in 1 cup milk and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
Crumble beef into vegetable mixture and stir to combine; transfer to sprayed casserole and set aside.
Preheat oven to 375CF.
In small saucepan combine potatoes with remaining 1/2 cup milk and 1 tablespoon margarine; bring to a boil, stirring until margarine is melted.
Remove from heat and, using electric mixer, beat until smooth.
Spread whipped potatoes over meat mixture, sprinkle with paprika, and bake until heated, 10 to 15 minutes.
Turn oven control to broil and broil until potatoes are browned, 1 to 2 minutes.
Serving size: Complete recipe
Calories 2684 Calories from Fat 1583
% Daily Value*
Total Fat 176 g271.3%
Saturated Fat 60 g300.1%
Trans Fat 0 g
Cholesterol 407 mg135.7%
Sodium 3872 mg161.3%
Total Carbohydrates 160 g53.2%
Dietary Fiber 23.6 g94.5%
Sugars 39.1 g
Protein 123 g245.3%
Vitamin A 1058.6% Vitamin C 188.4%
Calcium 72.5% Iron 156%
*Based on a 2000 Calorie diet