Southwest Shepherd's Pie (Low Fat)

Name: Southwest Shepherd's Pie (Low Fat)
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 1 large onion, chopped; 2 garlic cloves, minced; 1 carrot, shredded; 1/2 lb button mushroom, cleaned and sliced; 1 lb extra lean ground sirloin; 1 teaspoon dried oregano, crushed; 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon ground cumin; 1/4 teaspoon fresh ground pepper; 1 tablespoon unbleached all-purpose flour; 1 cup canned fat free low-sodium beef broth (240 ml); 1/3 cup dry red wine or 1/3 cup additional beef broth; 2 tablespoons tomato paste (30 ml); vegetable oil cooking spray; 1 lb russet potato, peeled and cut into chunks (480 g); 3 -4 tablespoons skim milk (45 to 60 ml); 1/2 teaspoon salt (optional); 1 -2 tablespoon minced pickled jalapeno pepper, to taste (15 to 30 ml); 1 tablespoon minced fresh cilantro or 1 tablespoon flat leaf parsley; 1 tablespoon minced scallion (15 ml); 1/4 teaspoon paprika (1.25 ml); 3 tablespoons shredded 2% low-fat monterey jack cheese (30 g)

Submitted by Annacia

"This is just what you are looking for when you feel like cooking something on a dreary, cold and maybe wet day. The recipe is a make ahead but I have always baked it when made. Prep time includes 20 mins to boil the potatoes."

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photo by kaze_no_sennyo

Ready In:: 1hr 35mins
Ingredients:: 22
Serves:: 6

ingredients

1 large onion, chopped
2 garlic cloves, minced
1 carrot, shredded
¹⁄₂ lb button mushroom, cleaned and sliced
1 lb extra lean ground sirloin
1 teaspoon dried oregano, crushed
¹⁄₂ teaspoon dried thyme, crushed
¹⁄₂ teaspoon ground cumin
¹⁄₄ teaspoon fresh ground pepper
1 tablespoon unbleached all-purpose flour
1 cup canned fat free low-sodium beef broth (240 ml)
¹⁄₃ cup dry red wine or 1/3 cup additional beef broth
2 tablespoons tomato paste (30 ml)
vegetable oil cooking spray
Topping
1 lb russet potato, peeled and cut into chunks (480 g)
3 -4 tablespoons skim milk (45 to 60 ml)
¹⁄₂ teaspoon salt (optional)
1 -2 tablespoon minced pickled jalapeno pepper, to taste (15 to 30 ml)
1 tablespoon minced fresh cilantro or 1 tablespoon flat leaf parsley
1 tablespoon minced scallion (15 ml)
¹⁄₄ teaspoon paprika (1.25 ml)
3 tablespoons shredded 2% low-fat monterey jack cheese (30 g)

directions

In a large nonstick skillet, sauté onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until vegetables are wilted and pan liquids are absorbed, about 6 minutes.
Crumble in the ground sirloin and continue to cook, stirring occasionally, until beef is well browned, about 5 minutes. Drain off any excess fat.
Add oregano, thyme, cumin, and pepper. Sprinkle flour over the beef mixture and stir. Add beef broth, wine, and tomato paste. Stir until well combined.
Line a 2-quart (2 l) casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole. Lightly spray the foil inside the casserole with cooking spray.
Transfer meat mixture to the prepared casserole. Set aside while you prepare the topping.
Place the potatoes in a pot of boiling water to cover. Reduce heat and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain.
Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy. Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion. Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon. Sprinkle with paprika and cheese.
Cover the casserole and freeze until solid. Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper. Label with the casserole name and the date. Use within 3 months.
When ready to bake, unwrap the casserole and place back in the casserole dish to bake. Defrost completely. Then bake at 375°F (190°C) for 40 to 45 minutes, until golden and bubbly. (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.

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Reviews

oooh! Fancy Sheperd's Pie! And with a Mexican flair at that! I skipped the jalepeno and used chopped green chilies instead as that's what I had on hand. Love the combo of spices in this!

Sam 3
This is a good and flexible recipe! I left out the mushrooms because my DS would spend too much time picking them out - and ended up adding some celery, some corn and some pinto beans I had in the freezer. Then I accidentally added too much thyme and needed to adjust seasonings - added a little sugar, some chili powder, more tomato paste and beef broth. The topping I made pretty much as written - except for using some sour cream instead of just milk. Results were delicious. Thanks for posting!

patti k.
Let me just start off by saying my hubby eats like a bird. My portions are generally about twice the size of his (much to my chagrin. It tends to get a little embarrassing every now and then.) I think this is the first thing I've ever made that he eagerly dove into for seconds. This was a delicious compliment to a long lazy weekend, and we both enjoyed it thorougly. I used a vegetable peeler to shred the carrot and it made these nifty little delicate carrot curls throughout the meat mixture. Next time I might use a little bit more cheese on the top for the hubby since he's a cheese nut. I found that it was fine without it though. Thanks so much for everything Annacia ^_^/ It's been a delight adopting you, and I hope you'll visit home every so often! I'll certainly be keeping your recipes close at hand.

kaze_no_sennyo
My review is not of the recipe, but of the name. A Shepherd's Pie is made with lamb. If you substitute beef, the name changes. It becomes a Cottage Pie.

zoomie72_11833434
I loved this and have made it twice. My apologies for forgetting completely to rate it :( I think my brain is missing a part.

MarraMamba