Barbecued Beef Shepherd's Pie
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
1 |
tablespoon |
vegetable oil |
|
2 1/4 |
pounds |
Yukon Gold potatoes -- divided and cubed |
|
1 |
cup |
baby carrots -- sliced 1" thick |
|
1 |
cup |
frozen corn |
|
1 |
cup |
frozen peas |
|
8 |
ounces |
mushrooms -- sliced |
|
1 |
whole |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
1 |
tablespoon |
Dijon mustard |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1/2 |
cup |
barbecue sauce |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/2 |
cup |
2% low-fat milk |
|
1/2 |
cup |
low sodium cheddar cheese -- shredded |
|
1/2 |
cup |
nonfat sour cream |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
white pepper |
| Heat over to 325°F. Boil one pound of potatoes and carrots for 10 minutes. Add oil to large frying pan and heat to medium. Add beef, shallots and garlic and cook until no pink remains in beef and vegetables are softened. Add corn, peas, potatoes, carrots, mushrooms, seasoned salt, seasoned pepper, Dijon mustard, Worcestershire sauce, and barbecue sauce. Heat through. In the meantime put the rest of the potatoes in boiling water for 18 minutes. Drain. Add milk, cheese, sour cream, salt and white pepper and whip until smooth. Put meat and vegetable mixture in a 2 quart casserole dish. Spread mashed potatoes over top. Cover and bake for 35 to 40 minutes or until hot and bubbling. Makes 8 servings. Notes: I used my recipe for Chinese Barbecue Sauce and it tasted great. Use your own sauce or your favorite store bought sauce. |
| Per Serving: 366 Calories; 15g Fat (36.5% calories from fat); 20g Protein; 38g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 474mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. |