Irish American Shepherd's Pie
from: lonnie and tricia reed <lonnieandtriciar...@yahoo.com> 
i am looking for an easy recipe for shephard's pie. my four year old 
daughter loves to eat this at school and i would like to make this at home 
also. 
 
 
here is my version of shepherd's pie. 
 
michele 
 
recipe by: michele wilson 
serving size : 8 preparation time :0:15 start to finish time: 1:00 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1-1/4 lb.  ground beef, extra lean
1 Tbsp  olive oil
3 oz.  baby carrots -- diced
8 oz.  mushrooms -- sliced
1 cup  celery -- diced
1 cup  frozen green peas
1 cup  frozen corn
1 small  onion -- diced
2 clove  garlic -- minced
1 Tbsp  dijon mustard
1 Tbsp  worcestershire sauce
1/4 cup  red wine -- or beef broth
1/2 tsp  seasoned salt
1/4 tsp  seasoned pepper
1/2 tsp  allspice
1 Tbsp  cornstarch
1-1/2 lb.  potatoes -- peeled and cubed
1/2 cup  low-fat sour cream
1 cup  low sodium cheddar cheese -- shredded
1/2 tsp  salt
1/4 tsp  white pepper
 
add potatoes to boiling water. cook 15 minutes or until tender. drain. in 
a separate pan cook carrots in boiling water. drain. mash potatoes with 
sour cream, cheddar cheese, salt and white pepper. add olive oil to large 
frying pan and heat. cook beef, onions, mushrooms and garlic until no pink 
remains in beef and vegetables are softened. add carrots, peas, celery and 
corn. cook until vegetables are softened. mix cornstarch and wine. add to 
beef and vegetables. add dijon mustard, seasoned salt, seasoned pepper and 
allspice. mix well and cooked until gravy has thickened. put meat and 
vegetable mixture in a 2 quart casserole. cover with mashed potatoes. bake 
uncovered at 325 f for 35 to 40 minutes. 
 
per serving: 387 calories; 20g fat (46.1% calories from fat); 22g protein; 
30g carbohydrate; 4g dietary fiber; 66mg cholesterol; 377mg sodium. 
exchanges: 1 1/2 grain(starch); 2 1/2 lean meat; 1 vegetable; 2 1/2 fat; 0 
other carbohydrates. 
 
 
-- 
(ID: 9521) Mirror: rec.food.recipes: Sat, Dec 20, 2003


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