Light Sheperd's Pie

I have actually been trying new recipes occasionally again and this was one that the whole family loved so I wanted to be sure to save it. It is another winner from Skinnytaste, my go-to for dinner ideas.

Ingredients:
Potatoes:
•1-1/2 lbs Yukon Gold potatoes, peeled, diced
•Click to delete3/4 cup fat free chicken broth
•2 tbsp fat free sour cream
•salt and pepper
•paprika
Filling:
•1 lb 95% lean ground beef
•1 tsp oil
•1 medium onion, diced
•1 celery stalk, chopped
•2 cloves garlic, diced
•8 oz mushrooms, diced
•10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
•2 tbsp flour
•1 cup fat free beef broth
•2 tsp tomato paste
•1 tsp Worcestershire sauce
•1 tsp freshly chopped rosemary leaves
•1 tsp freshly chopped thyme leaves
•kosher salt and pepper


Directions:
Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.

Preheat oven to 400°F.

In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. When cooked, set aside on a plate. Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.

Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden. Remove from oven and let it cool 5 minutes before serving.


Servings: 6 • Size: 1/6th • Calories: 275 • Fat: 7 g • Carb: 31 g • Fiber: 5 g • Protein: 22 g • Sugar: 3 g
Sodium: 331 mg (without salt) • Cholest: 45 mg

Spicy Sausage Sheperd's Pie

I've been seeing all kinds of interesting twists on shepherd's pie recently and I love it! This one was in the last issue of Rachael Ray and I was drawn to it because they had a pretty picture and by looking at the ingredients I knew Mike would like it (and I do try to pick one thing a week that I know for sure he will be excited about :-). We both LOVED this...the kids not so much. The spicy sausage and cabbage combined to create a great flavor that was both surprising and delicious. The other great thing was that you don't have to bake it (just broil it a few minutes) so it keeps your kitchen relatively cool in the summer. Definitely a keeper!

Ingredients:
* 8 baking potatoes (2 1/2 pounds), peeled and cut into 1/2-inch cubes (I used red with skins on)
* 2 cups chicken broth
* 6 tablespoons heavy cream (I used whole milk)
* Salt and pepper
* 1 pound hot italian sausage, casings removed
* 1/2 head green cabbage, cored and thinly sliced
* 1 onion, chopped
* 3 cloves garlic, thinly sliced
* 1 tablespoon jarred horseradish
* 1/2 bunch flat-leaf parsley, chopped

Directions:
1. Preheat the broiler. In a pot, combine the potatoes and enough salted water to cover by 1 inch. Cover and bring to a boil, then uncover and cook until fork-tender, about 10 minutes; drain. Mash in 1/2 cup chicken broth and the cream; season with salt and pepper.
2. Meanwhile, in a large, ovenproof skillet, cook the sausage over medium-high heat, breaking it up, until browned, 5 to 7 minutes; using a slotted spoon, transfer the sausage to a bowl. Add the cabbage, onion and garlic to the pan, season with salt and pepper and cook until golden, about 5 minutes. Stir in the remaining 1 1/2 cups chicken broth and the horseradish. Bring to a boil, then lower the heat and simmer until the liquid is reduced, about 10 minutes. Stir in the cooked sausage and the parsley, reserving 1 teaspoon for sprinkling.
3. Spoon the mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes. Sprinkle with the reserved parsley.

Curried Chicken Sheperd's Pie

This recipe was in the June/July issue of Taste of Home and was really great! I love sheperd's pie and also love chicken and curry so this recipe had me curious. It ended up being super tasty and a nice easy meal to make too!

Ingredients:

* 1 large onion, chopped
* 2 celery ribs, chopped
* 3 tablespoons butter, divided
* 1 cup frozen peas and carrots (I used 2 carrots diced instead)
* 3 tablespoons all-purpose flour
* 1 teaspoon curry powder
* 1-1/2 cups reduced-sodium chicken broth
* 1/2 cup 2% milk
* 2 cups cubed cooked chicken
* 2 tablespoons dried parsley flakes
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 cups mashed potatoes (with added milk and butter)
* 1/4 teaspoon paprika

Directions:
* In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter(I added diced fresh carrot in with onions and celery instead); cook 2 minutes longer.
* Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
* Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.

Shepherd's Pie

This is my favorite shepherd's pie recipe that I have found thus far. The fried onions are a nice twist.

Ingredients:
- 1 1/2 lbs. ground beef
- 2 c. French's french fried onions
- 1 can tomato soup
- 1/2 c. water
- 2 t. Italian seasoning
- 1/2 t. each salt and pepper
- 1 package (10 oz) frozen mixed vegetables, thawed (I don't use the whole bag)
- 3 cups hot mashed potatoes

Directions:
- Preheat oven to 375 degrees. Cook meat in large ovenproof skillet until browned; drain.
(I use a normal skillet and layer the ingredients in a square casserole dish for the oven)
- Stir in 1 c. fried onions, soup, water, seasoning, salt and pepper.
- Spoon veggies over beef mixture. Top with mashed potatoes.
- Bake 20 min. or until hot. Sprikle with remaining 1 c. onions. Bake 2 min. or until golden.