Recipe by Stephanie Z.
I got this recipe from the About.com Low Fat Blog and modified it a little bit. My boyfriend, who studied for a year abroad in England, said that his English roommates would be proud! For a twist and some more color, try it with sweet potatoes!
Top Review by LoriInIndiana
This was simple, quick, and pretty tasty for me. I followed the recipe except for the oil, as I didn't have canola so subbed evoo. This is the first time I have ever made or had Sheperd's pie, so I don't have a working knowledge of it but I did enjoy it. I am glad I gave it a try and we might try this again. Thanks for posting. = )
- 1 tablespoon canola oil
- 2 large carrots, chopped
- 1 medium onion, chopped
- 1 lb extra lean ground beef
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1⁄2 tablespoon dried parsley
- 1⁄2 teaspoon pepper
- 1⁄4 cup tomato paste
- 1 cup fat free low-sodium beef broth
- 1 (16 ounce) can peas, drained
- 2 lbs potatoes, peeled and cut into 1 inch slices
- 1 cup skim milk
- 1 tablespoon light butter
Directions See How It's Made
- In a large saucepan or wok, saute carrots and onion in oil on medium-low heat until soft (about 10 minutes).
- Turn heat up to medium, and add in ground beef. Cook until no longer pink.
- Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices. Reduce heat and simmer uncovered for 15 minutes.
- While sauce is simmering, bring a large pot of water to a boil. Add in potatoes. Cook for about 15-20 minutes until tender. Drain water, add in butter and milk, and mash with a potato masher.
- Preheat oven to 400 degrees.
- Pour meat and vegetable mixture into a 13x9 casserole baking dish. Top with mashed potatoes.
- Bake in oven for about 20 minutes until potato topping begins to golden up.