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    Shepherd's Pie


    Source of Recipe


    Weight Watchers

    Recipe Introduction


    Points: 5 or CORE
    Servings: 8

    List of Ingredients




    2 Tbsp Worcestershire sauce
    2 Tbsp fat-free sour cream
    1 tsp paprika
    1 Tbsp dried parsley
    1/2 tsp black pepper
    1 tsp table salt
    1 Tbsp olive oil
    1 medium carrot(s), peeled and chopped
    1 medium onion(s), chopped
    1/2 cup frozen green peas
    1 Tbsp cornstarch
    1 pound raw extra lean ground beef
    1 cup fat-free beef broth
    1/2 cup fat-free chicken broth
    2 pound whole uncooked white potato, peeled and cubed

    Recipe



    Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream and 1/2 c. chicken broth. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

    While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

    In a second small skillet over medium heat whisk together cornstarch, 1 c. beef broth, and Worcestershire sauce. Thicken gravy 1 minute.

    Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve

 

 

 


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