Lightened Up Shepherds Pie Recipes

LIGHT SHEPHERD'S PIE

Light Shepherd's Pie image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds small red-skinned potatoes
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
2 large tomatoes, chopped
1 1/2 tablespoons chili powder
Kosher salt
1/2 pound 93 percent lean ground turkey
1/2 pound 90 percent lean ground beef sirloin
1 1/2 cups frozen peas
1/2 cup low-fat milk, warmed
1/3 cup shredded low-fat cheddar cheese

Steps:

Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes. Let stand, covered, until ready to mash. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, 3/4 teaspoon chili powder and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish.
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the turkey, beef, the remaining 3/4 teaspoon chili powder and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the peas and 1/4 cup water; simmer 2 minutes. Spread over the vegetables in the baking dish, then cover to keep warm.
Preheat the broiler. Add the milk and 1/4 teaspoon salt to the potatoes and mash well; mix in the cheese. Spread over the meat and broil until browned in spots, 1 to 2 minutes.

LIGHTENED-UP SHEPHERD'S PIE

Lightened-Up Shepherd's Pie image

Lean ground beef keeps the fat and calories low here. Cauliflower is mashed with the potatoes to keep carbs down, but still results in a creamy mash. Scallions add a pop of fresh flavor to the topping and tomato paste gives the filling a rich depth of flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 pound all-purpose potatoes, peeled and quartered
1 medium head cauliflower (about 2 pounds), cored and cut into 1-inch florets
1 bunch scallions, finely chopped
1 1/4 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 pound lean ground beef
1 teaspoon extra-virgin olive oil
3 carrots, halved lengthwise and cut into thin half-moons
3 cloves garlic, finely chopped
2 stalks celery, finely chopped
2 medium onions, finely chopped
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
One 10-ounce package frozen peas, thawed

Steps:

Put the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a boil, cover and reduce the heat to maintain a steady simmer. Cook until a knife just pierces through the potatoes, about 7 minutes. Add the cauliflower, bring to a boil and simmer until a knife easily slides through the vegetables, about 20 minutes. Reserve 1 cup of the cooking water before draining.
Return the potatoes and cauliflower to the saucepan. Add the scallions and mash with a potato masher. Add 1/ 4 cup of the broth and continue mashing until almost smooth. If the mixture is dry and falling apart, add a few spoonfuls of the cooking water and continue mashing. The mixture should be thick and hold together. Season with salt and pepper.
Meanwhile, preheat the oven to 425 degrees F. Heat a large skillet over medium-high heat until hot. Add the beef and spread out in a single layer. Sprinkle with salt and pepper. Cook, stirring and breaking into small bits, until browned, about 3 minutes. Transfer to a dish with a slotted spoon.
Add the oil to the same skillet and reduce the heat to medium. Add the carrots, garlic, celery, onions and some salt and pepper. Cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes. Add the flour and tomato paste and cook, stirring, for 1 minute. Stir in the Worcestershire sauce and remaining 1 cup broth. Bring to a boil, and then stir in the peas and the beef and its accumulated juices. Remove from the heat.
In a 3-quart ceramic flameproof baking dish, spread the beef mixture in an even layer. Spoon the potato mixture evenly on top. Bake until the beef mixture is bubbling, about 20 minutes. Turn the oven to broil and broil until the top is golden brown, about 5 minutes more. Let rest 5 minutes before serving.

Nutrition Facts : Calories 305 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 372 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 23 grams, Sugar 11 grams

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