This lightened up Shepherd's Pie recipe, filled with lean ground beef, veggies, and topped with yukon gold mashed potatoes would be perfect for all you meat and potato lovers out there!
Ingredients
Potatoes:
1-1/2lbsYukon Gold potatoes(peeled, diced)
3/4cupfat free chicken broth
2tbspreduced fat sour cream
salt and pepper
paprika
Filling:
1lb95% lean ground beef
1tspoil
1medium onion(diced)
1celery stalk(chopped)
2clovesgarlic(diced)
8ozmushrooms(diced)
10ozfrozen mixed vegetables(carrots, corn, peas, green beans, baby lima beans)
2tbspflour(or use GF flour)
1cupfat free beef broth
2tsptomato paste
1tspWorcestershire sauce
1tspfreshly chopped rosemary leaves
1tspfreshly chopped thyme leaves
kosher salt and pepper
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Instructions
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
Preheat oven to 400°F.
In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
When cooked, set aside on a plate.
Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5 minutes before serving.