SHEPHERD'S PIE
adapted from WeightWatchers
Simply Delicious
makes 6
servings
1-1/2 lbs.
potatoes (about 3 large), cut in about 1" chunks (I leave the skins on the
potatoes, but you can peel if you prefer)
1 t. olive oil
1 large onion,
finely chopped
2 garlic
cloves, minced (minced garlic from a jar is fine)
1 lb. ground
beef or lamb
14-1/2 oz.
diced canned tomatoes with juice
1 cup frozen
peas, thawed
1/2 t. salt
(divided in half)
1/4 t. freshly
ground pepper
1/2 t. dried
oregano
1/2 t. dried
thyme
about 1 t. butter
about 1/4 cup
milk
1.
If you think of it in advance,
measure out a cup of frozen peas early in the day and let defrost in the
refrigerator. Or you can take them out when you start preparing the meal and
put them in a bowl of cold water to defrost, then drain.
2.
Preheat the oven to 375 degrees.
3.
Put the potato chunks in cold water
to cover, in a large pot. Bring to a
boil and then simmer until tender when tested with a fork, about 20 minutes
total. (Instructions for finishing the mashed potatoes in step 6 below.)
4.
While the potatoes are cooking, heat
a large nonstick skillet. Put in the olive oil and heat up. Add the onion and
garlic and sauté until softened, about 3-4 minutes. Add the beef or lamb and
brown, breaking it apart as it cooks, about 5 minutes. Drain all excess fat
from the skillet.
5.
Stir in the tomatoes (with their
juice), peas, 1/4 t. salt, pepper, oregano, and thyme. Bring to a boil. Reduce
the heat and simmer, stirring occasionally, about 10 minutes.
6.
When the potatoes are done cooking,
drain them and then return to the saucepan. Sprinkle with 1/4 t. salt. Mash in
the butter and then the milk, adding more milk if needed to get to a good
consistency.
7.
Spread the meat mixture in a 9"
baking pan or a 1-1/2 quart casserole. Spread the mashed potatoes evenly over
the meat. Bake until the potatoes begin to brown and the filling is bubbly,
about 20 minutes. Let stand 10 minutes before serving.
269
calories per serving
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