Total Time
1hr 40mins
Prep 25 mins
Cook 1 hr 15 mins

I was checking out Weight Watchers Shepherd's Pie and made some changes according to my family's tastes and what I had on hand. This is the finished product which turned out beautifully and has my family looking forward to the next time we have it! I used the paprika on mine, but I'm sure that the cheddar on top would be divine for those not watching calories as closely.

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Boil water in a large saucepan. Add the potatoes and reduce heat to medium. Simmer for about 10 minutes, or until the potatoes are tender enough to mash. Drain the potatoes and transfer to a large bowl. Add the sour cream and margarine, mashing into the potatoes until the potatoes are smooth. Add seasoning if you'd like.
  3. Meanwhile, brown ground beef in a large skillet over medium-high heat. Drain and rinse if you'd like. Put back in skillet and add onion, peas, sugar snap peas and celery; cook until soft, about 3 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  4. Transfer the beef mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon. Bake for about 30 minutes, or until the potatoes are golden.
  5. Optional: if you're not on a strict diet, add some shredded cheddar on top of the beef mixture before the potatoes. Or, to save calories and fat, but still have a tasty and pretty dish, sprinkle some ground paprika on top of the potatoes.