1-1/2poundspotatoes,peeled and cut into 1-inch pieces
2/3cupfat-free chicken broth
2tablespoonslight sour cream
1-1/4teaspoonssalt,divided
2teaspoonsgarlic & herb seasoning,divided
Cooking spray
2carrots,finely chopped
1onion,finely chopped
1pound95% lean ground beef
2garlic cloves,minced
18 ounce can tomato sauce
1cupfrozen peas
1cupfrozen corn
Instructions
Preheat oven to 400°F.
Place potatoes in a large saucepan or stockpot. Pour in enough water to cover the potatoes. Bring water to a boil; cover, reduce heat to medium, and allow to cook 10-12 minutes, or until the potatoes are tender. Drain potatoes and transfer to a large bowl. Add chicken broth, sour cream, 1 teaspoon salt, and 1/2 teaspoon garlic & herb seasoning. Mash potatoes, or beat the potatoes with an egg beater until the potatoes are smooth.
Meanwhile, spray a large skillet with cooking spray and set over medium-high heat. Add carrots and cook 4 minutes, mixing halfway through cooking time. Add onion and cook 2 more minutes. Add ground beef and garlic and cook 5 minutes, breaking up meat as it cooks.
Stir in remaining 1-1/2 teaspoons garlic & herb seasoning, tomato sauce, peas, and corn and simmer 3-5 minutes.
Transfer meat and veggie mixture to a large round or rectangle casserole dish. Spread mashed potatoes over the top, using the back of a spoon to make swirls.
Bake until the potatoes are golden, about 25-30 minutes.
Slice into 6 even slices and serve warm.
Nutrition Facts
Shepherd's Pie
Amount Per Serving (1 cup)
Calories 244Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 48mg16%
Sodium 670mg29%
Potassium 998mg29%
Carbohydrates 29g10%
Fiber 6g25%
Sugar 3g3%
Protein 22g44%
Vitamin A 3625IU73%
Vitamin C 27.5mg33%
Calcium 91mg9%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.