Lighter Shepard’s Pie
Danalaila
May 12, 2016
super easy
Ingredients
- 1 pound lean ground beef
- 1/2 medium white onion chopped
- 2 cloves garlic chopped
- 1 cup crushed tomato sauce
- 1 tbsp worcestershire sauce
- 1/4 teaspoon ground mustard
- 1/3 cup chicken stock
- 1 tbsp flour
- 1 cup frozen corn thawed
- 1 cup button mushrooms chopped
Mash Potatoes
- 3 Yukon gold potatoes peeled cubed
- 3 tbsp light butter
- 1/3 cup low fat milk more if needed
- 1 tbsp low fat cream cheese more if needed
- salt and pepper
- 2 tbsp Parmesan cheese
Servings:
Units:
Instructions
- Boil the peeled and cubed potatoes in water until tender and then drain them and add them back to the pot. Next add in the milk, butter, cream cheese and some salt and pepper and smash until smooth and set aside.
- Next in a large sauce pan on medium heat add in extra virgin olive oil, onion and a pinch of salt and cook about 6 minutes until tender and then add in the garlic and cook another 2 minutes.
- Then add in the ground beef and some more salt and pepper and cook until cooked through ( about 6 minutes) and then add in the corn, mushrooms, chicken stock, tomato sauce, ground mustard, flour and Worcestershire sauce and simmer for about 15 minutes until stock has reduced and mixture is thick.
- Last, add the meat mixture to a large baking dish and spread evenly in the dish. Next add the mash potatoes on top and spread evenly over the meat mixture. Top with some parmesan cheese and bake at 400 degrees for about 25 minutes or until top is golden.
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