2 lb all purpose potatoes, peeled and cut into quarters
1/2 cup low fat milk
2 tbsp reduced fat cream cheese
Salt and pepper
1 lb extra lean ground beef
2 large onions, finely chopped
2 large carrots, finely chopped
2 large celery stalks, finely chopped
1/2 cup dry white wine or chicken broth
1.5 tsp thyme leaves, chopped
10 oz package frozen peas, thawed
10 oz package frozen corn, thawed
Instructions
In covered 4 quart saucepan, place potatoes and cold water to cover. Heat to boiling over high heat. Reduce heat to medium and uncover. Simmer 18 minutes or until tender. Drain and return to pan. Add milk, cream cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Mash until smooth.
Preheat oven to 425. Heat 12 inch skillet over medium high heat until hot. Add ground beef, 1/4 tsp salt, and 1/4 tsp black pepper. Cook 3-5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.
To same skillet, add onions, carrots, celery, 1/4 tsp salt, and 1/4 tsp black pepper. Cook 8 minutes or until tender, stirring. Add wine/broth. Cook 2 minutes or until reduced by half. Add thyme and reserved beef with any juices.
In 3 quart shallow baking dish, spread half of the potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top. Spread to cover filling. Bake 25 minutes or until top is golden brown.
Originally Submitted
10/15/2013
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