Ingredients: |
Ingredients: 1 3/4 lbs baking potatoes, peeled and cut into 1 in pieces
2/3 c fat-free milk
1 tbsp unsalted butter
1 tsp salt
1/4 tsp fresh ground pepper
1 lb lean ground beef (5% fat or less)
1 onion, chopped
4 garlic cloves, minced
1 tsp dried oregano
1/2 c dry red wine (optional)
2 tbsp tomato paste
1 (10 oz) pkg frozen peas and carrots
1 c reduced-sodium beef broth
non-stick cooking spray
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Directions: |
Directions:Preheat oven to 350ºF. Spray a 2 qt baking dish with cooking spray. To make topping, place potatoes in large pot with enough cold water to cover; bring to boil. Cook until potatoes are fork-tender (10-12 minutes). Drain; return to pot. Add milk, butter, 1/2 tsp of salt and 1/8 tsp of pepper; mash and set aside. To make filling, heat a large nonstick skillet over medium-high heat. Add beef, breaking apaprt with a spoon, and cook until browned (about 5 minutes). Transfer to a bowl. Return skillet to heat and add onion, garlic and oregano; cook while stirring until onion is lightly browned. Add wine and tomato paste; cook, stirring occasionally, until mixture is slightly thickened. Add peas and carrots; cook, stirring occasionally, until vegetables thaw. Stir in broth and cook until mixture is slightly thickened. Stir in beef and remaining 1/2 tsp salt and 1/8 tsp pepper. Transfer filling to baking dish. Spread potato topping over filling and bake until filling is bubbly around edges (about 20 minutes). Remove pie from oven; increase temp to broil and broil pie 5 inches from heat, until topping is lightly browned (1 to 2 minutes). Let stand 5 minutes before serving. |
This recipe for Weight Watchers© Hearty Shepherd's Pie is from