Shepherd's Pie

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 1 hr 45 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr 15 min
 
YIELD: 6 servings, serving size: 1 3/4 cups
LEVEL: Intermediate

ingredients

  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup frozen peas
  • 1 1/2 pounds Yukon gold or creamery potatoes
  • 1 small head cauliflower (about 2 pounds), cut into florets
  • 2/3 cup 1 percent lowfat milk
  • 2 tablespoons butter
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Directions

In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.

Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).

Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.

Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.

Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

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  • on January 21, 2014

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    I made this today while stuck at home in a snow storm and my husband loved it. I added a little red wine to deglaze the pan and I think next time I'll add some pearl onions. This was a perfect comfort food dish (with the added benefit of being lightened up).

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