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Saturday, February 18, 2012

Shepherds Pie Lightened up from 7 Weight Watchers plus points

Shepard's Pie, Lightened Up
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 pts
Calories: 290.5 • Fat: 11.1 g • Protein: 16.8 g • Carb: 31.5 g • Fiber: 4.9 g   
  • 1-1/2 lbs Yukon Gold potatoes, peeled, diced
  • 3/4 cup fat free chicken broth
  • 2 tbsp fat free sour cream
  • salt and pepper
  • paprika

  • 1 lb 95% lean ground beef
  • 1 tsp oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
  • 2 tbsp flour
  • 1 cup fat free beef broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary leaves
  • 1 tsp freshly chopped thyme leaves
  • salt and pepper

 potatoes in water until cooked and soft. 

 with chicken broth, sour cream, salt and pepper.
Preheat oven to 400°.
In a large saute pan brown meat. Season with salt and 
pepper. When cooked, set aside on a plate. Discard any
 fat in the pan, add oil, onion and garlic and sauté on medium
 heat about 2 minutes. Add mushrooms and celery and sauté
another 3-4 minutes. Add flour, salt and pepper and mix well.
 Add frozen vegetables, beef broth, tomato paste
, Worcestershire sauce, rosemary, thyme, chopped
 meat and mix well. Simmer on low about 5-10 minutes.

Spread the meat mixture on the bottom of a 11x7 glass
 baking dish. Top with mashed potatoes, using a fork to
 scrape the top to make ridges and sprinkle with paprika.
 Bake 20 minutes or until potatoes turn golden. Remove
 from oven and let it cool 10-15 minutes before serving.

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