Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light January 1999

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

228 calories; calories from fat 26%; fat 6.6g; saturated fat 2.4g; mono fat 2.6g; poly fat 0.6g; protein 18.5g; carbohydrates 24.5g; fiber 3.1g; cholesterol 45mg; iron 3.1mg; sodium 330mg; calcium 50mg.
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