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    Speedy Shepherd's Pie


    Source of Recipe


    Sandra Santese


    Recipe Introduction


    Makes 4 servings; 7 points per serving


    List of Ingredients


    • 12 oz. extra lean ground beef
    • 1/2 Cup chopped onion
    • 1 Cup each sliced baby carrots and frozen baby peas
    • 1/2 Cup low-sodium beef broth
    • 2 Cups prepared instant potato flakes (prepared according to package directions)
    • Dash Paprika


    Instructions


    1. Preheat oven to 375
    2. In 10" nonstick skillet cook beef over medium heat, stirring with a wooden spoon to break up meat, 3-4 minutes, until no longer pink. Add onion; cook, stirring constantly, until onion is softened, 2-3 minutes. Add carrots and peas; continue to cook and stir until vegetables are tender, about 5 minutes. Add broth; bring mixture to a boil. Reduce heat to low; let simmer until most of the liquid is absorbed, about 10 minutes.
    3. Transfer mixture to 1 1/2-quart casserole. Top mixture with prepared potato flakes, spreading and fluffing with a fork; sprinkle with paprika. Bake until heated through, 15-20 minutes.
 

 

 

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