Shepherd'S Pie

Name: Shepherd'S Pie
Ingredients: 1 pound ground lean (7% fat) beef; 1 cup frozen pearl onions; 1 cup chopped carrots; 2 tablespoons red wine vinegar; 1 1/4 cups fat-skimmed beef broth; 1 package (22 oz.) frozen mashed potatoes; 2 1/3 cups nonfat milk; 1/3 cup shredded reduced-fat sharp cheddar cheese; 1/4 cup prepared horseradish; 1 tablespoon cornstarch; 1 cup frozen petite peas; 1 teaspoon dried marjoram

12 ingredients

5 steps

Ingredients

1 pound ground lean (7% fat) beef
1 cup frozen pearl onions
1 cup chopped carrots
2 tablespoons red wine vinegar
1 1/4 cups fat-skimmed beef broth
1 package (22 oz.) frozen mashed potatoes
2 1/3 cups nonfat milk
1/3 cup shredded reduced-fat sharp cheddar cheese
1/4 cup prepared horseradish
1 tablespoon cornstarch
1 cup frozen petite peas
1 teaspoon dried marjoram

Directions

1

In a 10- to 12-inch ovenproof nonstick frying pan over high heat, combine ground beef, onions, carrots, vinegar, and 1/2 cup broth. Stir often until meat is crumbled and carrots are tender when pierced, about 15 minutes. Spoon out and discard any fat.
2

Meanwhile, in a 2-quart microwave-safe bowl, combine potatoes and milk. Cook in a microwave oven at full power (100%) until hot and smoothly blended, 8 to 10 minutes, stirring every 2 to 3 minutes. Stir cheese and horseradish into potatoes.
3

Blend remaining broth and the cornstarch until smooth. Add broth mixture, peas, and marjoram to frying pan. Stir until mixture boils. Remove from heat.
4

Spoon mashed potatoes in dollops around edge of pan over beef mixture, leaving center exposed.
5

Broil 6 to 8 inches from heat until potatoes are lightly browned, about 8 minutes. Spoon onto plates.