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Shepherd's Pie

This beef shepherd's pie is an easy healthy recipe for a meat-and-potatoes dinner.

Ingredients

Potato Topping

  • 1 1/2 lbs potatoes, quartered and peeled
  • 2/3 cup skim milk
  • 2 Tbsp unsalted butter
  • 1/4 tsp ground nutmeg
  • 1/8 tsp cayenne pepper
  • 2 scallions, thinly sliced
  • 1/2 tsp salt
  • Black pepper to taste

Filling

  • 1 lb lean ground beef
  • 2 Tbsp olive oil
  • 1 1/2 cups chopped onions
  • 2 large carrots, chopped
  • 3 oz cremini mushrooms, sliced (about 1 cup)
  • 1 Tbsp tomato paste
  • 1 tsp fresh thyme leaves
  • 1/8 tsp salt
  • Black pepper to taste
  • 3 Tbsp sherry or red wine
  • 2 1/2 cups reduced-sodium beef broth
  • 2 Tbsp all-purpose flour

Preparation

Potato Topping

  • Make topping: In a 4-quart saucepan, add the potatoes and cold water to cover by 2 inches. Bring to a boil and cook over medium-high heat until the potatoes are tender, about 20 minutes. In a colander, drain the potatoes. Return potatoes to pan and mash. Set aside.
  • In a small microwave-safe bowl, combine the milk, butter, nutmeg and cayenne. Microwave on high for 20 seconds, or until butter is melted. Add the milk mixture to the potatoes and stir until smooth. Add scallions and season with salt and pepper. Stir gently. Set aside.

Filling

  • Preheat oven to 375°. Line a rimmed baking sheet with foil; set aside. Heat a large skillet over medium heat. Add the beef and cook until just browned. Add the oil to the pan and heat until hot. Add the onions, carrots and mushrooms, and sauté, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the tomato paste, thyme, salt, black pepper, sherry and broth, and bring to a simmer over medium-high heat, stirring constantly. Stir in the flour and cook for 1 minute. Simmer uncovered until the mixture is thick and bubbly, about 15 minutes.
  • Pour the beef mixture into a deep 8-inch baking dish. Spoon the mashed potatoes over the beef and place baking dish on lined baking sheet. Bake until the shepherd’s pie is bubbly around the edges, about 30 minutes. Cool for 10 minutes before serving.
 

Nutrition Facts

Serving size: 1 cup

Calories: 29; Fat: 12g; Saturated Fat: 5g; Cholesterol: 55mg; Sodium: 401mg; Carbohydrates: 26g; Fiber: 3g; Protein: 19g


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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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