Options

Format:
Include:
PRINT
See more
Cozy Shepherd's Pie

Cozy Shepherd's Pie

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

Cooking Light JANUARY 1999

  • Yield: 8 servings (serving size: about 1 cup)

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

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.

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 26%
  • Fat: 6.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 18.5g
  • Carbohydrate: 24.5g
  • Fiber: 3.1g
  • Cholesterol: 45mg
  • Iron: 3.1mg
  • Sodium: 330mg
  • Calcium: 50mg
advertisement

Go to full version of

Cozy Shepherd's Pie recipe

advertisement