My Oh My Shepherd's Pie
By: Jackie
Published: Thursday, October 7, 2010 - 4:30pm

Ingredients




4 medium russet potatoes, peeled and cubed into small pieces
2 tablespoons fat free cream cheese
1 tablespoon light butter, like Land O Lakes Light
1/2 cup fat free half and half
3 teaspoons extra virgin olive oil
20 ounces 93% lean ground beef
1 large carrot, peeled and chopped
1 medium yellow onion, chopped
2 tablespoons light butter
2 tablespoons flour
1 cup low sodium beef broth
3 teaspoons worcestershire sauce
1 cup mixed frozen vegetables (corn, peas, carrots)
Sprinkles of paprika

Preparation

1 For the Mashed Potatoes- 2 Bring potatoes to boil in salted water; boil about 15 minutes. 3 Drain potatoes and mix them with light butter, softened cream cheese, and half and half (you've now used the first 4 ingredients). 4 Season to taste with salt and pepper. 5 For the Meat and Vegetable mixture- 6 Heat a saute pan with the olive oil. 7 Add the ground beef, brown for about 5 minutes. Season with salt and pepper to your liking. 8 Add the chopped onion and raw chopped carrot to the meat mix. Cook for another 5 minutes. 9 In a smaller saute pan, make a roux with the 2 tbsp of butter and 2 tbsp flour. Cook for 3-4 minutes. 10 Add the cup of beef broth and the worcestershire sauce to the roux, and whisk until the gravy thickens. 11 Add the gravy to the beef, onions, and carrots. 12 Now add about a cup of the frozen carrots, peas, and corn mixture. 13 In a small rectangular pyrex (or pan), layer the meat mixture in the pan. 14 Carefully layer the mashed potatoes over the meat. 15 Sprinkle with paprika 16 Broil for about 5 minutes (give or take) on high.