Wednesday, October 6, 2010

My Oh My, It's Shepherd's Pie!

Creative title, no?
The weather this week has been nothing less than sucktastic; rainy and cold.
When it's rainy and cold, I crave something warm and comforting, as many of us do.
This recipe I have adapted slightly from Rachel Ray's cookbook, Cooking 'round the clock.
I've eliminated some items (e.g. egg yolk), swapped out full fat for less fat items (cream cheese, less oil, less butter) and added some more veggies. 

  • 4 medium russet potatoes, peeled and cubed into small pieces
  • 2 tbsp fat free cream cheese
  • 1 tbsp light butter, like Land O Lakes Light
  • 1/2 cup fat free half and half
  • 3 tsp extra virgin olive oil
  • 20 ounces 93% lean ground beef
  • 1 large carrot, peeled and chopped
  • 1 medium yellow onion, chopped.
  • 2 tbsp light butter
  • 2 tbsp flour
  • 1 cup low sodium beef broth
  • 2-3 tsp worcestershire sauce
  • 1 cup mixed frozen vegetables (corn, peas, carrots)
  • Sprinkles of paprika
For the Mashed Potatoes-
Bring potatoes to boil in salted water; boil about 15 minutes.
Drain potatoes and mix them with light butter, softened cream cheese, and half and half (you've now used the first 4 ingredients).
Season to taste with salt and pepper.

For the Meat and Vegetable mixture-
Heat a saute pan with the olive oil.
Add the ground beef, brown for about 5 minutes. Season with salt and pepper to your liking.
Add the chopped onion and raw chopped carrot to the meat mix. Cook for another 5 minutes.

In a smaller saute pan, make a roux with the 2 tbsp of butter and 2 tbsp flour. Cook for 3-4 minutes.

Add the cup of beef broth and the worcestershire sauce to the roux, and whisk until the gravy thickens.
Add the gravy to the beef, onions, and carrots.
Now add about a cup of the frozen carrots, peas, and corn mixture.

In a small rectangular pyrex (or pan), layer the meat mixture in the pan.
Carefully layer the mashed potatoes over the meat.
Sprinkle with paprika
Broil for about 5 minutes (give or take) on high.

The factos: Serves 5

Amount per Serving

Calories 387
Calories from Fat 135.0
Total Fat 15g
Saturated Fat 5.3g
Cholesterol 75mg
Sodium 321.2mg
Total Carbohydrate 34.38g
Dietary Fiber 4.14g
Sugars 7.96g
Protein 29.81g

Serve with a nice pint...I mean, you saved some calories in the recipe; you could splurge a little...couldn't you?


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