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Reduced Fat Shepherd's Pie

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Reduced Fat Shepherd's Pie

Serves:
6

Preparation Time: 20 minutes

Cook Time: 50 minutes

DescriptionEdit

Shepherd's pie is classic English pub food. Meaty, rich with vegetables and topped with mashed potatoes, shepherd's pie is a complete meal. Traditional shepherd's pie is made with ground lamb (hence the name) but you can swap out the lamb for ground beef (known as cottage pie) and if I can't get good ground beef, I will use lean ground turkey. Serve this along with a loaf of good Irish soda bread and of course, pass the Guinness at your St. Patrick's Day meal!

IngredientsEdit

  • 1 tbsp. canola oil
  • 1 medium onion, finely chopped
  • 2 carrots, chopped
  • 1 lb. ground lamb (or supreme lean ground beef (93/7 blend))
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. no salt added tomato paste
  • 2 tsp. dried mixed herbs (I usually use an Italian seasoning blend)
  • 1 cup reduced sodium, fat free beef broth
  • 1 cup frozen peas (optional)
  • 1 cup no salt added kernel corn (use if you are omitting the peas)

ToppingEdit

  • 2 lb. Yukon Gold potatoes, peeled and cut into 1 1/2" dice
  • 1/2 cup skim milk
  • 1 tbsp. light butter (or olive oil)

You can also make the topping using instant mashed potatoes if you are short on time. However, it's just personal opinion that it doesn't taste as good using them. Make from-scratch mashed potatoes if you have the time. If using potato flakes, make at least 6 servings' worth to top the filling.

DirectionsEdit

In a large skillet, heat the canola oil until hot, but not smoking. Sauté the onions and carrots until softened. Add the beef and cook until it is no longer pink. Add the Worcestershire sauce, tomato paste, herbs and broth. Reduce the heat and simmer for 15 minutes. Add the peas (if using) or corn (if using), then simmer 5 minutes more. If you want a thicker sauce, combine 1 tsp. cornstarch in 1/8 cup water and add to the meat mixture.

While the sauce is simmering, fill a large pot with cold water and add the potatoes. Bring to a boil, then reduce to a simmer and cook for 15 - 20 minutes. Drain the water. Add the milk and light butter (or olive oil). Mash with a potato masher until smooth. Season with salt and pepper, if desired.

Pour the sauce into an 11 x 7" pan (can also use a 13 x 9") and allow to cool slightly. Top with the mashed potato and spread to the edges of the pan. If desired, you can top the potatoes with 1/3 cup reduced fat cheese.

Bake in a preheated 400 degree oven for 20 - 25 minutes and serve piping hot straight from the oven.

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