Cozy Shepherd's Pie Recipe - 0

Make this Shepherd's Pie ahead of time, and freeze after assembling. Thaw in refrigerator overnight and bake as directed.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

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

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Ingredients

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

Filling:

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 1/4 cups Americana Pot Roast broth or low-salt beef broth

1/2 cup dry red wine

2 tablespoons tomato paste

1 tablespoon red wine vinegar

3 cups diced Americana Pot Roast or cooked roast beef (about 12 ounces)

1/2 teaspoon paprika

Preparation

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.

Jim Fobel,

January 1999