Shepherd’s Pie (9 Points+ )

Shepherd's Pie

 

 

 

 

SHEPHERD’S PIE ( 9 Points+)

Serves 4

  • 12oz Extra Lean Ground Beef
  • 1/2 Cup Chopped Onion
  • 1 Clove Garlic, minced
  • 1/8 tsp Pepper
  • 1/8 tsp Salt
  • 1/8 tsp Dried Thyme
  • 1 tsp Worcestershire Sauce
  • 1 1/2 Cups Frozen Mixed Vegetab les, thawed
  • 1 Cup Beef Gravy Mix, Prepared

POTATO TOPPING

  • 3-4 Medium Potatoes, peeled and cubed
  • 1/4 Cup Fat Free Chicken Broth or Skimmed Milk
  • 1 Large Egg, beaten
  • 1/2 tsp Dried Parsley
  • Butter flavoured cooking spray
  • Paprika, for garnish
  1. Preheat oven to 375 degrees
  2. In boiling salted water, cook potatoes unjtil tender.  Drain well and mash.  Stir in beaten egg, chicken broth or milk, dried parsley, salt and pepper.  Set aside.
  3. In a large non stick skillet over medium heat, cook ground beeg until no longer pink, breaking it up as it cooks.  Drain if necessary.
  4. Add onions and garlic, cook until softened.
  5. Stir in the pepper, salt, thyme, thawed vegetables and the prepared gravy.  Mix well to combine.
  6. Divide mixture evenly into 4 gratin dishes that have been sprayed with cooking spray.
  7. Divide mashed potatoes evenly over the meat mixture spreading to cover as much as possible.
  8. Lightrly spray each with butter-flavoured cooking spray, dust with paprika.
  9. Bake in oven for 30 minutes or until lightly browned and bubbling.

Per Serving: 394 Calories, 44g Fat, 46g Carbs, 27g Protein, 4g Fibre (9 Points+) (100% Simply Filling)

This recipe came from Carol’s Simply Filling Creations for Weight Watchers

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