Reduced Fat Shepherd's Pie |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I made this up as a compilation of the hundreds of shepherd's pie recipes that I have, and tried to make it a little healthier. You can use leftover mashed potatoes, slightly heated. I suppose you could also use instant, though I personally don't like those for anything. The mashed potato technique that I describe is just a very basic one, so if you have one that you like better, then feel free to do so! Ingredients:
1 lb 90% lean ground beef or 1 lb turkey |
1 can dark kidney bean, rinsed and drained |
2 cups frozen vegetables, of choice |
1 can stewed tomatoes |
1 can tomato soup |
1 small onion, chopped |
1/2 cup chopped carrot |
2 cloves crushed garlic |
1/4 teaspoon basil or 1/4 teaspoon italian seasoning |
1 dash cayenne pepper |
tabasco sauce (to taste) |
1 -2 tablespoon chili powder, to taste |
1/4 cup low-fat cheddar cheese or 1/4 cup fat-free cheddar cheese |
4 small potatoes |
milk |
butter |
Directions:
1. Peel and dice potatoes in to 1 cubes, boil until fork tender, about 10 minutes.
2. Drain and add about 3 tablespoons milk and 1 tablespoon butter.
3. Mash by hand or with hand held mixer.
4. If not creamy enough, add a little more milk, 1 tablespoon at a time, until to desired consistency.
5. Set aside.
6. Brown meat with garlic, onion, carrots, and basil.
7. Add tomato soup, stewed tomatoes, beans, frozen veggies, and remaining seasonings; bring to a boil.
8. Pour into a large 8x10 casserole and spread mashed potatoes on top.
9. Sprinkle with cheddar cheese.
10. Bake at 375 for 20-25 minutes or until browned, bubbly and heated through.
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