There’s nothing like meat and potatoes to warm you up inside. This Shepherd’s Pie recipe is a healthier version than the original. With lean meat and veggies, it will warm you up without filling you up. The potatoes can be made the day before to speed-up prep time. Enjoy this nutritious twist on a traditional favorite!
2 – 3 lbs. baking potatoes, enough to equal 4 cups mashed
1/2 – 1 cup milk
1/4 cup parmesan cheese, grated
3 Tbsp. butter
1/4 tspn. salt
1/8 tspn. pepper
1 1/4 lb. 90% lean ground beef
2 Tbsp. olive oil
3/4 cup carrot, chopped
1/2 red pepper, chopped
1 med. onion, chopped
1 clove garlic, minced
1/2 Tbsp. balsalmic vinaigrette dressing
1 tspn. oregano, dried flakes
1 tspn. basil, dried flakes
1/2 tspn. salt
1/8 tspn. pepper
1 can (14.5 oz.) petite, diced tomatoes, undrained
1 bay leaf
1 cup corn, cooked
2 Tbsp. flour
2 1/2 Tbsp. water
Spray 9 X 13 in. casserole dish with cooking spray and preheat oven to 350.
Wash and peel potatoes and cut into even pieces, approx. 2-3 in. cubes. Place in large pot and add enough water to cover the potatoes and bring to a boil. Cook 15 minutes or until tender, using a fork to test. Drain water from pot and place pot and potatoes back on low heat and add milk a little at a time, along with cheese, butter, salt and pepper. Beat at medium speed with electric beaters until smooth. Set aside or place in refrigerator if making the rest of the recipe later.
Cook ground beef in large, non-stick skillet over medium heat until browned. Drain fat and set aside ground beef. Wipe drippings from skillet and add olive oil, warming over medium heat. Add carrot, pepper, onion and garlic and saute for 8 minutes. Add ground beef to the vegetables and add dressing, oregano, basil, salt, pepper, tomatoes and bay leaf. Bring to a simmer over med-high and then reduce heat to medium and cover and cook for 25 minutes. While meat mixture is cooking, cook corn (either frozen or canned) and warm-up potatoes. When meat mixture is done, remove from heat and discard bay leaf.
Place flour in small bowl and gradually whisk in water to create a thick, soupy paste. Add to meat mixture and stir until thoroughly incorporated. Spread meat mixture in casserole dish and sprinkle with corn. Spoon potatoes on top and spread to the edges of the pan. Bake for 30 minutes until bubbly around edges, remove from oven and let sit 5 minutes before serving.