Shepherd's pie 5
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Lean ground beef |
| 1 | cup | Chopped onion |
| 1 | cup | Sliced, steamed carrots |
| 1 | cup | Sliced mushrooms |
| 1 | cup | Canned ready cut tomatoes |
| 1½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Dried rosemary |
| 2½ | tablespoon | Flour |
| 1 | cup | Beef broth or bouillon |
| 5 | smalls | Potatoes |
| 4 | tablespoons | Diet margarine |
| ¼ | cup | Non-fat milk, heated |
| ¼ | cup | Chopped parsley salt and pepper to taste |
Directions
1> In large non-stick skillet coated with non-stick spray, saute ground
ground beef and onion until well cooked. Drain off fat.
2> Add carrots, mushrooms, tomatoes, Worcestershire sauce, and rosemary.
Simmer uncovered about 10 min.
3> In small container with lid, shake together beef brothand flour.
4> Stir liquid into meat mixture and continue to cook until it thickens, about 5 min.
5> Meanwhile, peel potatoes and cut in half. In large sauce pan boil potatoes for about 15 min. or until tender.
6> Drain potatoes and mash thoroughly.
7> Mash in diet margarine and milk. Add parsley and beat until potatoes are light and fluffy. Season totaste with salt and pepper.
8> Preheat oven to 450 degrees. 9> In 2 quart casserole coated with non-stick spray, place meat mixture.
Cover with mashed potatoes or use a pastry tube to pipe on potatoes as
a border.
10> Bake for about 20 min. or until potatoes is golden brown.
Makes 6 servings From: Richard Taylor Date: 12-02-93 Submitted By BARRY WEINSTEIN On 12-26-94