Shepherd'S Pie

Name: Shepherd'S Pie
Ingredients: 2 lbs. all purpose potatoes, peeled and cut into quarters; 1/2 cup low-fat (1%) milk.; 2 tbsp. reduced fat cream cheese; salt and pepper; 1 lb. extra-lean ground beef; 2 large onions, finely chopped; 2 large carrots, finely chopped; 2 large celery stalks, finely chopped; 1/2 cup dry white wine; 1 1/2 tsp. fresh thyme leaves, chopped; 1 pkg. (10 oz.) frozen peas, thawed; 1 pkg. (10 oz.) frozen corn, thawed

12 ingredients

5 steps

Ingredients

2 lbs. all purpose potatoes, peeled and cut into quarters
1/2 cup low-fat (1%) milk.
2 tbsp. reduced fat cream cheese
salt and pepper
1 lb. extra-lean ground beef
2 large onions, finely chopped
2 large carrots, finely chopped
2 large celery stalks, finely chopped
1/2 cup dry white wine
1 1/2 tsp. fresh thyme leaves, chopped
1 pkg. (10 oz.) frozen peas, thawed
1 pkg. (10 oz.) frozen corn, thawed

Directions

1

1. In covered 4-quart saucepan, place potatoes and enough cold water to cover; heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender. Drain well: return to saucepan. Add milk, cream cheese and 1/4 tsp. each salt and black pepper; mash until smooth.
2

2. Preheat oven to 425 degrees. Heat 12 inch skillet on medium-high until hot. Add beef and 1/4 tsp. each salt and black pepper, cook 3 to 5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.
3

3. To same skillet on medium-high, add onions, carrots, celery, and 1/4 tsp. each of salt and black pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices.
4

4. In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas and corn. Spoon remaining potatoes evenly on top; spread to cover filling.
5

Bake 25 minutes or until top is golden brown