Shepherd’s Pie

March 26, 2015 by Lisa Hovnanian 0 Comments

This was a great dinner that you can make ahead of time and just bake when ready to serve.

Ingredients

Potatoes:

• 2 lbs Yukon Gold potatoes, peeled, diced
• 3/4 cup fat free chicken broth
• 2 tbsp Greek yogurt
• salt and pepper

Filling:

• 1 lb 95% lean ground beef
• 1 tsp oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 2 cups frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
• 2 tbsp flour
• 1 cup fat free beef broth
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme leaves
• salt and pepper

Directions

1. Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper, set aside.
2. Preheat oven to 400°F.
3. In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with salt and pepper to taste. When cooked, set aside on a plate.
4. 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, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
5. Spread the meat on the bottom of 9×13 casserole dish sprayed with Pam. 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.  Makes 6 servings.

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