Best 3 Lean Shepherds Pie Recipes

SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
• Bake 20 minutes or until golden brown.

LEAN SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• In a large fry pan, brown meat until it is no longer pink.
• Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well.
• Pour meat mixture into a large rectangular pan.
• Rinse frozen corn & spread it evenly over the meat mixture.
• Spread the creamed corn next.
• Top casserole with mashed potatoes and sprinkle with paprika.
• Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven.

LEAN SHEPHERD'S PIE

Steps:

• Pre-heat the oven to 140C or 275 degrees F.
• Place the onion, swede and carrots into the bowl of a food processor.
• Then add the cinnamon, herbs and flour and whiz everything until it is all finely chopped but stop before it turns into a purée.
• Place it all in a casserole dish, add the beef and season generously with salt and pepper.
• Next mix the tomato purée and stock together in a jug, stir this into the casserole and give it a good mix.
• Place the casserole over a gentle heat and bring it up to simmering point.
• Cover with the lid and place it in the pre-heated oven on the centre shelf to cook for 2 hours.
• About 30 minutes before the time is up, peel the potatoes, cut them into even-sized chunks and place them in a saucepan.
• Pour boiling water over, add some salt, cover and simmer for 20-25 minutes or until they are tender when pierced with a skewer.
• Drain the potatoes, cover with a clean tea cloth for 5 minutes to absorb the steam, then, start to mash the potatoes (an electric handheld whisk on slow speed is best for this), gradually adding the quark, milk and a seasoning of salt and freshly milled black pepper and continuing to whisk until the potatoes are light and fluffy.
• At this point remove the casserole from the oven and increase the temperature to 200C or 400°F.
• Cover the meat mixture evenly with the mashed potato.
• Now slice the leek lengthways into four and chop each length into 1/4 inch slices.
• Rinse and dry them, then cover the potato with chopped leek, pressing them gently into the surface.
• Finally cover the leeks with grated Cheddar and then sprinkle with the Parmesan.
• Return the dish to the oven on a high shelf for 25 minutes or until the top is golden and crusty.