Shepherd's Pie Potatoes Recipe
Ingredients
| Potatoes | 2 Cup (16 tbs), cubed | |
| Skim milk | 3/4 Cup (16 tbs) | |
| 1 pound extra-lean ground beef or lamb | ||
| 1 egg, lightly beaten, or 1/4 cup fat-free egg substitute | ||
| 1/2 cup dry whole-grain breadcrumbs | ||
| Onions | 2 Tablespoon, grated | |
| Ground black pepper | 1/8 Teaspoon | |
| Nutmeg | 1/8 Teaspoon, grated | |
| Broccoli florets | 1/2 Cup (16 tbs), chopped | |
| Carrots | 1/2 Cup (16 tbs), thinly sliced | |
| Cauliflower florets | 1/2 Cup (16 tbs), chopped | |
| Onions | 1/4 Cup (16 tbs), chopped | |
| Scallions | 2 Tablespoon, chopped | |
| Tomato sauce | 2 Tablespoon | |
| 1/2 cup shredded reduced-fat Cheddar or longhorn cheese | ||
Directions
Place the potatoes in a 2-quart saucepan with cold water to cover.
Bring to a boil and cook until tender, about 10 to 12 minutes.
Drain.
Add 1/4 cup of the milk and mash well.
Set aside.
In a large bowl, mix the beef or lamb, egg, breadcrumbs, grated onions, pepper, nutmeg, and remaining 1/2 cup milk until well blended.
Press the mixture over the bottom and up the sides of a 9" pie plate.
Cover loosely with wax paper.
Microwave on high for 5 to 7 minutes, or until the meat is no longer pink.
Carefully drain off any accumulated fat.
In a deep 1-quart casserole, combine the broccoli, carrots, cauliflower, chopped onions, scallions, and tomato sauce.
Cover with a lid.
Microwave on high for 4 to 5 minutes, or until crisp-tender.
To assemble the pie, spread the mashed potatoes over the meat.
Top with the vegetables and sprinkle with the Cheddar or longhorn.
Microwave on high for 2 to 3 minutes, or until the cheese is melted and the pie is hot throughout.
Cut into wedges to serve.
Bring to a boil and cook until tender, about 10 to 12 minutes.
Drain.
Add 1/4 cup of the milk and mash well.
Set aside.
In a large bowl, mix the beef or lamb, egg, breadcrumbs, grated onions, pepper, nutmeg, and remaining 1/2 cup milk until well blended.
Press the mixture over the bottom and up the sides of a 9" pie plate.
Cover loosely with wax paper.
Microwave on high for 5 to 7 minutes, or until the meat is no longer pink.
Carefully drain off any accumulated fat.
In a deep 1-quart casserole, combine the broccoli, carrots, cauliflower, chopped onions, scallions, and tomato sauce.
Cover with a lid.
Microwave on high for 4 to 5 minutes, or until crisp-tender.
To assemble the pie, spread the mashed potatoes over the meat.
Top with the vegetables and sprinkle with the Cheddar or longhorn.
Microwave on high for 2 to 3 minutes, or until the cheese is melted and the pie is hot throughout.
Cut into wedges to serve.
Chef
