Lean Shepherds Pie Recipes

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

GROUND BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
• Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.
• In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
• Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

LEAN WEIGHT WATCHERS SHEPHERDS PIE

Steps:

• Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste.
• Preheat over to 350.
• Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned.
• Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.
• Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.
• Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.
• Place on a rimmed baking sheet and place in oven for about 40 minutes.
• Let stand about 5 minutes before serving.

LEAN SHEPHERD'S PIE

Steps:

• Pre-heat the oven to 140C or 275 degrees F.
• Place the onion, swede and carrots into the bowl of a food processor.
• Then add the cinnamon, herbs and flour and whiz everything until it is all finely chopped but stop before it turns into a purée.
• Place it all in a casserole dish, add the beef and season generously with salt and pepper.
• Next mix the tomato purée and stock together in a jug, stir this into the casserole and give it a good mix.
• Place the casserole over a gentle heat and bring it up to simmering point.
• Cover with the lid and place it in the pre-heated oven on the centre shelf to cook for 2 hours.
• About 30 minutes before the time is up, peel the potatoes, cut them into even-sized chunks and place them in a saucepan.
• Pour boiling water over, add some salt, cover and simmer for 20-25 minutes or until they are tender when pierced with a skewer.
• Drain the potatoes, cover with a clean tea cloth for 5 minutes to absorb the steam, then, start to mash the potatoes (an electric handheld whisk on slow speed is best for this), gradually adding the quark, milk and a seasoning of salt and freshly milled black pepper and continuing to whisk until the potatoes are light and fluffy.
• At this point remove the casserole from the oven and increase the temperature to 200C or 400°F.
• Cover the meat mixture evenly with the mashed potato.
• Now slice the leek lengthways into four and chop each length into 1/4 inch slices.
• Rinse and dry them, then cover the potato with chopped leek, pressing them gently into the surface.
• Finally cover the leeks with grated Cheddar and then sprinkle with the Parmesan.
• Return the dish to the oven on a high shelf for 25 minutes or until the top is golden and crusty.