Shepherd's Pie

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Servs: 7   Prep:   Cook:

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  • add   1/8 tsp. white pepper, generous
  • add   1/2 tsp. salt, scant, or to taste (optional)
  • add   1 Tbsp. margarine, canola or corn oil
  • add   1 oz. light cheddar cheese\grated, grated
  • add   1/3 cup nonfat yogurt
  • add   1/4 cup 1% milk, approximate
  • add   4 cups potatoes, all purpose, peeled and cut into 1 inch cubes
  • add   vegetable cooking spray
  • add   1/8 tsp. cayenne pepper
  • add   1/4 tsp. salt, or to taste (optional)
  • add   1/4 tsp. black pepper
  • add   1/4 tsp. dry mustard
  • add   1/2 tsp. dried marjoram leaves
  • add   1 tsp. dried thyme leaves
  • add   2 large bay leaves
  • add   2 cups green bean pieces, 2 inchlong, stem ends removed
  • add   2 celery stalks, thinly sliced
  • add   2 medium carrots\cooked, peeled and thinly sliced
  • add   1 cup canned tomato sauce
  • add   1-1/4 cups beef stock, defatted, divided
  • add   2 tsps. olive oil
  • add   1 clove garlic, minced
  • add   1 large onion\cooked, finely chopped
  • add   1 lb. beef round tip steak

Instructions

  1. Preheat oven to temperature 350°F. Trim off and discard all fat from meat. Cut into very thin 2 inch long diagonal strips. In Dutch oven or large ovenproof pot coated with cooking spray, brown meat over medium-high heat, about 6-7 minutes. Remove meat to medium size bowl and reserve. In Dutch oven, combine onion, garlic, oil and 3 Tbs. stock. Cook over medium heat, stirring 6-7 minutes, or until onion is tender. If liquid begins to evaporate, add more stock. Return meat to pot with onion and garlic. Stir in tomato sauce and remaining beef stock. Stir in carrots, celery, and green beans. Add bay leaves, thyme, marjoram, mustard, pepper, salt, if desired, and cayenne pepper. Stir to mix well. Bake, covered, 1 hour or until meat is tender. Meanwhile, in large saucepan, combine potatoes and enough water to cover. Cover and bring to boil over high heat. Lower heat and simmer 15-17 minutes or until potatoes are very tender. Drain potatoes well in colander. Return potatoes to pot in which they were cooked and add remaining topping ingredients. Mash with potato masher. If mixture seems too stiff to spread, add a bit more milk. Remove stew from oven and uncover. Drop potato topping by large spoonfuls onto bubbling mixture. Carefully spread out topping with back of large spoon, making attractive peaks. Return to oven and bake, uncovered, 17-20 minutes or until potatoes are heated through and begin to brown.

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