Kinda Like Ww Shepherd's Pie
"I was checking out recipe# 193216 and made some changes according to my family's tastes and what I had on hand. This is the finished product which turned out beautifully and has my family looking forward to the next time we have it! I used the paprika on mine, but I'm sure that the cheddar on top would be divine for those not watching calories as closely."
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 475 g yukon gold potatoes, peeled and cut into 2-inch pieces (es)
- 1⁄4 cup nonfat sour cream
- 1⁄2 tablespoon reduced-calorie margarine
- 1⁄8 teaspoon table salt
- 1 tablespoon dried onion flakes
- 60 g frozen peas
- 2 medium celery ribs, diced
- 2 ounces sugar snap peas, cut in 1/2
- 1 lb 96% lean ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon black pepper
- 2 1⁄4 cups fat free chicken broth
directions
- Preheat oven to 400ºF.
- Boil water in a large saucepan. Add the potatoes and reduce heat to medium. Simmer for about 10 minutes, or until the potatoes are tender enough to mash. Drain the potatoes and transfer to a large bowl. Add the sour cream and margarine, mashing into the potatoes until the potatoes are smooth. Add seasoning if you'd like.
- Meanwhile, brown ground beef in a large skillet over medium-high heat. Drain and rinse if you'd like. Put back in skillet and add onion, peas, sugar snap peas and celery; cook until soft, about 3 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
- Transfer the beef mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon. Bake for about 30 minutes, or until the potatoes are golden.
- Optional: if you're not on a strict diet, add some shredded cheddar on top of the beef mixture before the potatoes. Or, to save calories and fat, but still have a tasty and pretty dish, sprinkle some ground paprika on top of the potatoes.
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RECIPE SUBMITTED BY
I'm a 32 year old mommy to an amazing 8 year old boy, Aidan. We live in WV, and moved in with my parents after my divorce and some health problems. In the photo with me are my dad and my son. We're raising two cute kitty cats, Pete and Polly, who have very opposite personalities. Both were rescues. Polly is 4 months old and Pete is a year and 1/2.
I'm battling an eating disorder that I've had for almost 13 years now. My highest weight was 220lbs and my lowest was 76. Neither were healthy, so now, my cooking reflects a desire to avoid those weights. Eventually, I hope to work with people who struggle with eating disorders. I have my BA in Psychology.
I'm not employed right now, due to a couple of seizures, but I'm getting very antsy and ready to get back out to earn my keep. For now, earning my keep is pretty much cleaning and cooking.
My son is sooooooooooooooo healthy and loves fruits and veggies, so he's fun to feed! He's a smart kid too and gets in trouble in school as a result. haha! When he grows up, he's going to be a chef, he says, and we watch Take Home Chef together.
I'm addicted to zaar and try to choose new recipes weekly. It irritates my family some, because often a good recipe gets forgotten, but I almost always find them again.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
