Shepherd's Pie - 5 points or Core
This recipe has cornstarch in it, which may or may not be Core, but when it's divided among the servings, it's 0 points.
Points: 5 or CORE
Preparation Time: 5 min
Cooking Time: 30 min
Level of Difficulty: Moderate
Course: main meals
2 Tbsp Worcestershire sauce
2 Tbsp fat-free sour cream
1 tsp paprika
1 Tbsp dried parsley
1/2 tsp black pepper
1 tsp table salt
1 Tbsp olive oil
1 medium carrot(s), peeled and chopped
1 medium onion(s), chopped
1/2 cup frozen green peas
1 Tbsp cornstarch
1 pound raw extra lean ground beef
1 cup fat-free beef broth
1/2 cup fat-free chicken broth
2 pound whole uncooked white potato, peeled and cubed
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream and 1/2 c. chicken broth. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat whisk together cornstarch, 1 c. beef broth, and Worcestershire sauce. Thicken gravy 1 minute.
Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.