Ph1 Friendly Shepherd's Pie
This is a take from Ellie Kreiger's recipe form FoodTV. It's great for leftovers for lunch too!
Ingredients 1 pound lean ground beef (90 percent lean or higher) 2 teaspoons olive oil 2 medium onions, chopped (about 3 cups) 1 pound white mushrooms, sliced 10 oz defrosted chopped spinach 10 oz defrosted broccoli florets 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried low-sodium beef broth (1/4 cup or more) 1 teaspoon salt Freshly ground black pepper 2 heads (or 4 bags frozen) cauliflower, cut into florets 2/3 cup 1 percent lowfat milk 2 tablespoons margarine Directions Preheat oven to 350 degrees. In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet. Heat the oil in the skillet over a medium heat. Add the onions until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Stir in some broth, but not too much that's it is too soupy. You aren't using flour here but want a "sauce." Add 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the broccoli and spinach. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches). Steam cauliflower for about 15 minutes longer. Mash them with a potato masher until smooth, adding the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture. Spread the "potato" mixture on top of the meat and bake until heated through, about 25 minutes. This should make about 6 servings |
This sounds awesome. I love Shepherd's Pie in the winter.
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I know me too. And it's so good for leftovers.
I forgot to mention to drain the spinach --- or else it will be very watery "pie"! |
bump - making this for supper tomorrow...
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how does this freeze?
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Not sure...never had leftovers more than for the next day!
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