Prep 15 mins
Cook 25 mins
I made this up as a compilation of the hundreds of shepherd's pie recipes that I have, and tried to make it a little healthier. You can use leftover mashed potatoes, slightly heated. I suppose you could also use instant, though I personally don't like those for anything. The mashed potato technique that I describe is just a very basic one, so if you have one that you like better, then feel free to do so!
- 1 lb 90% lean ground beef or 1 lb turkey
- 1 can dark kidney bean, rinsed and drained
- 2 cups frozen vegetables, of choice
- 1 can stewed tomatoes
- 1 can tomato soup
- 1 small onion, chopped
- 1⁄2 cup chopped carrot
- 2 cloves crushed garlic
- 1⁄4 teaspoon basil or 1⁄4 teaspoon italian seasoning
- 1 dash cayenne pepper
- Tabasco sauce (to taste)
- 1 -2 tablespoon chili powder, to taste
- 1⁄4 cup low-fat cheddar cheese or 1⁄4 cup fat-free cheddar cheese
- 4 small potatoes
- Peel and dice potatoes in to 1" cubes, boil until fork tender, about 10 minutes.
- Drain and add about 3 tablespoons milk and 1 tablespoon butter.
- Mash by hand or with hand held mixer.
- If not creamy enough, add a little more milk, 1 tablespoon at a time, until to desired consistency.
- Set aside.
- Brown meat with garlic, onion, carrots, and basil.
- Add tomato soup, stewed tomatoes, beans, frozen veggies, and remaining seasonings; bring to a boil.
- Pour into a large 8x10 casserole and spread mashed potatoes on top.
- Sprinkle with cheddar cheese.
- Bake at 375 for 20-25 minutes or until browned, bubbly and heated through.
I used red beans instead of kidney beans and omitted the basil using fresh parsley in its place. I also mashed double the potatoes for the topping as my crew love them. Very good and hearty.