Monday, February 25, 2008

Updated Shepherd's Pie

I made this last night and the family loved it!

Servings: 6 (about 1.5 cups each)
Points: 6

1 1/4 lb red potatoes, cut into chunks (skin on)
3 large cloves garlic, peeled
3/4 cup reduced fat sour cream
1/2 cup 2% milk shredded reduced fat sharp cheddar cheese, divided
1 lb extra lean ground beef (I used the 94% lean)
2 Tbl flour
4 cups frozen mixed vegetables, thawed (I used corn, carrots and peas)
3/4 cup reduced-sodium beef broth
2 Tbl ketchup

I also added 1 Tbl of worcestershire sauce

Place potatoes and garlic in a large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 minutes, or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese. (I omitted this last step and put all of the cheese on top at the end).

Preheat oven to 375 degrees. Brown meat in large nonstick skillet. Stir in flour; cook 1 minute. Add vegetables, broth and ketchup; cook 5 minutes. Spoon into 8-inch square baking dish; cover with potatoes.

Bake 18 minutes; sprinkle with remaining 1/4 cup cheese. Bake an additional 3 minutes or until cheese is melted.

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