Shepherd's Pie
- Level: Intermediate
- Yield: 6 servings, serving size: 1 3/4 cups
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- Nutritional Analysis
- Per Serving
- Calories
- 340 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 50 milligrams
- Sodium
- 540 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 7 grams
- Protein
- 24 grams
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
Ingredients
1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
3 medium carrots, diced (about 1 1/2 cups)
1/2 pound white mushrooms, sliced
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas
1 1/2 pounds Yukon gold or creamery potatoes
1 small head cauliflower (about 2 pounds), cut into florets
2/3 cup 1 percent lowfat milk
2 tablespoons butter
Directions
- In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
- Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
- Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
- Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
- Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus