Monday, February 25, 2013

Quick & Easy Shepard's Pie

This couldn't be easier.  So comforting on a cold winter's day, this lightened up version of a classic comfort food is simply delicious.  I wanted to find an easy recipe that could be made on a busy week night and I struck gold with this one!  It left everybody wanted more.

The entire family enjoyed it and at only about 310 calories per serving, you can't go wrong!  The original recipe calls for an 8x8 or 9x9 inch pan, but I used my 7.5x11.5 (I usually call it my 8x10 inch pan, but I actually measured it today!) and the entire pan is 6 servings.   The full nutritional information of the original recipe can be found at the link provided below. 

I served this with a green salad with Bolthouse farms yogurt ranch dressing.  Definitely adding this to our regular meal rotation during the fall/winter times.  Enjoy!

Happy Cooking!
Quick & Easy Shepard's Pie
recipe based on

4 medium sized yukon potatoes, peeled and cut into chunks

3 large whole cloves of garlic, peeled

1 lb.  extra-lean ground beef (90% or higher)

2 T flour
1 pkg frozen mixed vegetables (carrots, corn, green beans, peas)

3/4 cup  fat-free reduced-sodium beef stock

2 T  ketchup

3/4 cup light sour cream

1/2 cup shredded sharp cheddar cheese
salt and pepper to taste
Start by preheating the oven to 375 degrees.  Place the potatoes and garlic cloves in water in a medium sauce pan over medium-high heat.  Bring the water to a boil and cook until potatoes are tender, about 15-20 minutes. 

Meanwhile, brown the meat in a frying pan over medium heat.  Continue to cook until the meat is completely cooked through.
Do not drain - you need the little bit of fat to create a roux.  Add the flour and stir until it thickens.  Then add the beef stock and ketchup.  Continue to stir until well combined and a thickened gravy is formed.  Add salt and pepper to taste.  Then add the frozen vegetables and cook 5-10 minutes until warmed through. 

Once the potatoes are tender, drain and return them to the pan with the cooked garlic, sour cream, and 1/4 cup of the shredded cheese.  Mash with a potato masher until desired consistency.  Season with salt to taste.

Pour the beef mixture evenly into a square (8x8 or 9x9) or small rectangular baking pan (7.5x11.5).  Carefully spoon the mashed potatoes on the top and spread over the beef mixture to create a mashed potato "crust".

Bake at 375 for 20 minutes.  Top with the remaining 1/4 cup of cheese and bake an additional 2-3 minutes until the cheese is melted.  Allow the pie to rest for 10 minutes before serving.  So simple and yummy!
Straight out of the oven, the gravy bubbling over the mashed potatoes
And what it looks like scooped onto a plate...lots of veggies with a delicious mashed potato topping and an irresistible savory beef gravy. 
What was left after we devoured it :)  Hubby went back for 2nds and 3rds!