Shepherds Pie

Ingredients


Potato Cheese Topping:


  • 4 large russet potatoes, peeled and quartered
  • 10 whole garlic cloves, peeled
  • 1/2 cup sour cream, fat-free
  • 1/4 to 1/2 cup beef broth (low sodium, fat-free)
  • 2-4 tablespoons butter substitute (I Can't Believe It's Not Butter or your favorite), softened
  • 1/2 C shredded fat-free cheddar cheese (from 1 3/4 C bag)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Nonstick cooking spray


 Meat and Veggie Filling


  • 6 slices turkey bacon, crumbled
  • 2 medium onions or one large onion, chopped
  • 1/2 teaspoon salt, plus 1/2 teaspoon
  • 1 pound ground beef (extra lean, 93%)
  • 2 to 3 medium carrots, chopped, (about 1 cup)
  • 3/4 cups frozen peas, thawed
  • 4-6 garlic cloves, minced
  • 1/2 can of tomato paste (3oz)
  • 1 tablespoon all-purpose flour
  • 1 (12-ounce) bottle of beer (I used Guinness but a lighter beer is also fine)
  • 1/2 cup beef broth (low sodium, fat-free)
  • 1 teaspoon finely minced fresh rosemary leaves or 1/2 tsp dried
  • 1/2 teaspoon freshly ground black pepper
  • Remainder of fat-free Cheddar 



Directions


Prepare potato topping:


  1.  In a large saucepan add the potatoes and garlic and cover with cold water. 
  2. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. 
  3. Transfer the potatoes and garlic back to the pot.
  4.  Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and mash with a masher until most of the lumps are gone, and garlic is also smashed. If using a mixer, be very careful not to over-mix.
  5.  If the mixture is too dry, add the remaining 1/4 cup broth. 
  6. Cover and set aside.


Meat and Pie Assembly


  1. Preheat the oven to 350 degrees F. 
  2. Spray a, 8-10-inch round baking dish with nonstick spray.
  3. Cook bacon (in skillet or in microwave).
  4. Saute onions in cooking spray until translucent
  5. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef browns, about 7 minutes. 
  6. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.
  7.  Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. 
  8. Add the beer, bring to a boil and boil for 3 minutes. 
  9. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes 
  10. Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
  11. Spoon the meat mixture into the prepared baking dish. 
  12. Spread the potato topping evenly over the beef mixture. 
  13. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 30 minutes. 
  14. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. 
  15. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.