Lean Shepherds Pie Recipes

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

LEAN SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• In a large fry pan, brown meat until it is no longer pink.
• Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well.
• Pour meat mixture into a large rectangular pan.
• Rinse frozen corn & spread it evenly over the meat mixture.
• Spread the creamed corn next.
• Top casserole with mashed potatoes and sprinkle with paprika.
• Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven.

LEAN WEIGHT WATCHERS SHEPHERDS PIE

Steps:

• Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste.
• Preheat over to 350.
• Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned.
• Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.
• Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.
• Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.
• Place on a rimmed baking sheet and place in oven for about 40 minutes.
• Let stand about 5 minutes before serving.

LOW FAT SHEPHERD'S PIE!

Steps:

• In a large saucepan or wok, saute carrots and onion in oil on medium-low heat until soft (about 10 minutes).
• Turn heat up to medium, and add in ground beef. Cook until no longer pink.
• Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices. Reduce heat and simmer uncovered for 15 minutes.
• While sauce is simmering, bring a large pot of water to a boil. Add in potatoes. Cook for about 15-20 minutes until tender. Drain water, add in butter and milk, and mash with a potato masher.
• Preheat oven to 400 degrees.
• Pour meat and vegetable mixture into a 13x9 casserole baking dish. Top with mashed potatoes.
• Bake in oven for about 20 minutes until potato topping begins to golden up.

LEAN SHEPHERD'S PIE

Steps:

• Pre-heat the oven to 140C or 275 degrees F.
• Place the onion, swede and carrots into the bowl of a food processor.
• Then add the cinnamon, herbs and flour and whiz everything until it is all finely chopped but stop before it turns into a purée.
• Place it all in a casserole dish, add the beef and season generously with salt and pepper.
• Next mix the tomato purée and stock together in a jug, stir this into the casserole and give it a good mix.
• Place the casserole over a gentle heat and bring it up to simmering point.
• Cover with the lid and place it in the pre-heated oven on the centre shelf to cook for 2 hours.
• About 30 minutes before the time is up, peel the potatoes, cut them into even-sized chunks and place them in a saucepan.
• Pour boiling water over, add some salt, cover and simmer for 20-25 minutes or until they are tender when pierced with a skewer.
• Drain the potatoes, cover with a clean tea cloth for 5 minutes to absorb the steam, then, start to mash the potatoes (an electric handheld whisk on slow speed is best for this), gradually adding the quark, milk and a seasoning of salt and freshly milled black pepper and continuing to whisk until the potatoes are light and fluffy.
• At this point remove the casserole from the oven and increase the temperature to 200C or 400°F.
• Cover the meat mixture evenly with the mashed potato.
• Now slice the leek lengthways into four and chop each length into 1/4 inch slices.
• Rinse and dry them, then cover the potato with chopped leek, pressing them gently into the surface.
• Finally cover the leeks with grated Cheddar and then sprinkle with the Parmesan.
• Return the dish to the oven on a high shelf for 25 minutes or until the top is golden and crusty.