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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make this Shepherd's Pie ahead of time, and freeze after assembling. Thaw in refrigerator overnight and bake as directed. Ingredients:
2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups) |
1/2 cup low-fat sour cream |
1/4 cup 1% low-fat milk |
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage |
1 teaspoon butter or stick margarine |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
2 teaspoons olive oil |
2 cups diced carrot |
6 cups quartered mushrooms (about 1 1/2 pounds) |
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage |
1 garlic clove, minced |
1/4 cup all-purpose flour |
1 1/4 cups americana pot roast broth or low-salt beef broth |
1/2 cup dry red wine |
2 tablespoons tomato paste |
1 tablespoon red wine vinegar |
3 cups diced americana pot roast or cooked roast beef (about 12 ounces) |
1/2 teaspoon paprika |
Directions:
1. To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.
2. Preheat oven to 375°.
3. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 7 minutes. Add mushrooms; sauté 5 minutes. Add 1 tablespoon sage and garlic; sauté 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.
4. Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375° for 45 minutes or until golden brown.
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