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 325F.

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.

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