Lightened Up Shepard’s Pie

Serves 6

Ingredients

Potatoes: (Substitute with my Best No Mashed Potatoes Ever )

• 1-1/2 lbs Yukon Gold potatoes, peeled, diced
• 3/4 cup fat free chicken broth
• 2 tbsp reduced fat sour cream
• salt and pepper
• paprika

Filling:

• 1 lb 95% lean ground beef
• 1 tsp oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans
• 2 tbsp flour, or use GF flour
• 1 cup fat free beef broth
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary leaves
• 1 tsp freshly chopped thyme leaves
• kosher salt and pepper

Preparation:

1. Boil potatoes in a medium pot of salted water until cooked and soft.
2. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
3. Preheat oven to 400°F.
4. In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
5. When cooked, set aside on a plate.
6. Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
7. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
8. Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika**
9. Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
10. Remove from oven and let it cool 5 minutes before serving.

** OR top with Best No Mashed Potatoes Ever