How To Make Meaty Shepherd’s Pie
Yukon mashed potatoes on top of some lean ground beef and nutritious veggies make up a tasty shepherd’s pie. Don’t miss out on this meaty make-ahead meal.
- 1½lbsYukon Gold potatoes,peeled, diced
- ¾cupchicken broth,fat free
- 2tbspsour cream,reduced fat
- salt and pepper
- 1lbground beef,95% lean
- 1medium onion,diced
- 10ozmixed vegetables,frozen, carrots, corn, peas, green beans, baby lima beans
- 2tbspflour,or use GF flour
- 1cupbeef broth,fat free
- 2tsptomato paste
- 1tspWorcestershire sauce
- 1tsprosemary leaves,freshly chopped
- 1tspthyme leaves,freshly chopped
- kosher salt and pepper
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 teaspoon salt and pepper, set aside.
Preheat oven to 400 degrees F.
In a large sauté 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.
- Calories: 368.78kcal
- Fat: 17.56g
- Saturated Fat: 6.48g
- Trans Fat: 0.90g
- Monounsaturated Fat: 7.59g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 33.35g
- Fiber: 5.49g
- Sugar: 4.79g
- Protein: 20.20g
- Cholesterol: 56.66mg
- Sodium: 889.98mg
- Calcium: 71.75mg
- Potassium: 1159.39mg
- Iron: 3.68mg
- Vitamin A: 289.83µg
- Vitamin C: 28.23mg
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