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Hearty Shepherd's Pie

Comfort food made easy

Prep
Cook
Serves 6people
Ingredients
1 3/4
lb baking potatoes cut into 1 inch cubes
2/3
cup fat-free milk
1
tbsp unsalted butter
1
tsp salt
1/4
tsp freshly ground pepper
1
lb lean ground beef
1
onion, chopped
4
garlic cloves
1
tsp dried oregano
1/2
cup dry red wine
2
tbsp tomato paste
1
(10 oz) package frozen peas and carrots
1
cup reduced sodium beef broth
Directions
1.
Preheat oven to 350ºF. Spray 2 quart baking dish with nonstick spray. To make the topping, place the potatoes in a large pot with enough cold water to cover; bring to a boil. Cook until the potatoes are fork-tender, 10-12 minutes. Drain; return to the pot. Add the milk, butter, 1/2 tsp of the pepper; mash and set aside.
2.
To make the filling, heat a large nonstick skillet over medium-high heat. Add the beef, breaking apart with a spoon and cook until browned, about 5 minutes. Transfer to a bowl. Return the skillet to the heat. Add the onion, garlic, and oregano; cook, stirring, until the onion is lightly browned. Add the wine and tomato paste; cook, stirring occasionally, until the mixture is slightly thickened. Add the peas and carrots; cook, stirring occasionally, until the vegetables thaw. Stir in the broth and cook until the mixture is slightly thickened. Stir in the beef and the remaining 1/2 tsp of salt and 1/8 tsp of pepper.
3.
Transfer the filling to the baking dish. Spread the potato topping over the filling and bake until the filing is bubbly around the edges, about 20 minutes. Remove the pie from the oven. Increase the oven temperature to broil and broil the pie, 5 inches from the heat, until the topping is lightly browned, 1-2 minutes. Let stand 5 minutes before serving.
4.
284 Calories
5.
6g Fat
6.
5g Fiber

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