Cozy Shepherd's Pie

Cooking Light
Make this Shepherd's Pie ahead of time, and freeze after assembling. Thaw in refrigerator overnight and bake as directed.
8 servings (serving size: about 1 cup)


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Potato topping:
2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups)
1/2 cup low-fat sour cream
1/4 cup 1% low-fat milk
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
1 teaspoon butter or stick margarine
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
2 cups diced carrot
6 cups quartered mushrooms (about 1 1/2 pounds)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 cup dry red wine
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1/2 teaspoon paprika


To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.

Preheat oven to 375°.

To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 7 minutes. Add mushrooms; sauté 5 minutes. Add 1 tablespoon sage and garlic; sauté 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.

Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375° for 45 minutes or until golden brown.

Created date

May 2007

Nutritional Information

Calories 228
Caloriesfromfat 26 %
Fat 6.6 g
Satfat 2.4 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 18.5 g
Carbohydrate 24.5 g
Fiber 3.1 g
Cholesterol 45 mg
Iron 3.1 mg
Sodium 330 mg
Calcium 50 mg