Please pardon our bugs...this site is still under construction (#171005)
Shepard's Pie, Lightened Up
servings
Ingredients
    Potatoes
  1. 1 1/2 lb Yukon Gold Potatoes peeled, diced
  2. 3/4 cups Chicken Broth
  3. 2 tbsp Sour Cream, Low-Fat
  4. 1 pinch Paprika
    5. Filling
  5. 1 lb Ground Beef 93/7
  6. 1 tsp Vegetable Oil
  7. 1 medium Onion diced
  8. 1 medium Celery chopped
  9. 2 cloves Garlic diced
  10. 8 oz Mushrooms diced
  11. 10 oz Frozen Mixed Vegetables
  12. 2 tbsp Flour, All-purpose
  13. 1 cup Beef Broth
  14. 2 tsp Tomato Paste
  15. 1 tsp Worcestershire Sauce
  16. 1 tsp Rosemary chopped
  17. 1 tsp Thyme, Fresh chopped
Steps
  1. 1 Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.
  2. 2 Preheat oven to 400°.
  3. 3 In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and mix well. Simmer on low about 5-10 minutes.
  4. 4 Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving.