Shepherd's Pie (low fat version)

The first time I've ever tasted Shepherd's pie was during our Sunday School teacher's meetings. My friend Nichie who was studying Hotel & Restaurant Mgt would bring the dish, and all of us would scarf down the dish in one helping. It seemed a lot of work to make it from scratch, so for years I've never bothered making it. Although occasionally, I would buy a pre-made one at our McCaffrey's supermarket . This week, is all new recipe week for me so Day2 is trying out the low fat version of Shepherd's pie in my cookbook : Healthy Country cooking. In this post, I've added my own modifications and suggestions. Feel free to add your own spices and version as well.

Ingredients:

1 1/4 lb peeled red potatoes, in chunks

3 cloves garlic peeled

1c low fat cottage cheese

1lb lean ground beef

2c mixed frozen vegetables (I like the soup mix version that has corn, carrots, beans in small pcs)

2T whole wheat flour (or use GF corn starch if you want gluten free)

1T ketsup

3/4 msg free beef stock

1/2c sharp cheddar cheese

Directions:

Mashed potatoes:

Boil potatoes in water with garlic cloves for 30 min or until tender.

Drain water, return potatoes in pan and mash. Run cottage cheese in a blender until smooth and mix in to the mashed potatoes in the pot. Fold in 1/4 c of the cheddar cheese. Season with sea salt and pepper to taste. (You can also leave out the salt altogether)

Beef mixture:

Brown ground meat in a pan with a bit of olive oil for several minutes . Add flour, ketsup and broth, mix well. Cook for another 1 minute. Add unfrozen mixed veggies, and cook and simmer under low heat for 5 minutes. Add sprinkle of sea salt and ground black pepper to taste, feel free to add your own spices at this point...like onion and garlic powder, or a bit of cumin (or you can skip the salt altogether for a low sodium recipe). When done, spoon mixture to oiled pyrex dish or baking dish. Variation, you can also use a pre-baked pie crust for added texture , you can skip the pie crust altogether if you are watching your calories (:) . Top with the mashed potato mixture and layer it evenly on top of the meat. Sprinkle with remaining 1/4 c sharp cheddar cheese.

Bake in a preheated 350 F oven for 30 minutes or until cheese has melted.

(Husband's review: four stars ****)

Comments

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