Try this Shepards Pie recipe, or contribute your own.

Still searching for what to cook ?

Name: Shepards Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 10-oz package frozen succotash; 2/3 c 1 percent low-fat milk; 1 1/2 c Instant mashed potato flakes; 1 1/2 c Water; 1/4 ts Salt optional; 1/8 ts Garlic powder; 10 oz Beef round steak trimmed; 2 lg Bay Leaves; 1/4 ts Dry mustard; 1 1/4 ts Dried thyme leaves; 1/4 ts Salt optional; 1/4 c reduced-fat Cheddar Shredded; 2 c Onions chopped; 1 8-oz can reduced-sodium tomato soup; 1 Carrot thinly sliced; 1/4 ts Black Pepper freshly ground; 1 tb Butter or margarine; 3/4 c Defatted reduced-sodium beef; 2 ts Instant minced onions

Find the most delicious recipes here

INGREDIENTS

1 10-oz package frozen succotash
2/3 c 1 percent low-fat milk
1 1/2 c Instant mashed potato flakes
TOPPING
1 1/2 c Water
1/4 ts Salt ; optional
1/8 ts Garlic powder
10 oz Beef round steak ; trimmed
2 lg Bay Leaves
1/4 ts Dry mustard
1 1/4 ts Dried thyme leaves
1/4 ts Salt ; optional
1/4 c reduced-fat Cheddar ; Shredded
2 c Onions ; chopped
1 8-oz can reduced-sodium tomato soup
1 Carrot ; thinly sliced
1/4 ts Black Pepper ; freshly ground
1 tb Butter or margarine
3/4 c Defatted reduced-sodium beef
FILLING
2 ts Instant minced onions

INSTRUCTIONS

From: TeAntae Turner Date: Wed, 7 Aug 1996 14:08:57 -0500 >From the "Healthy One-Dish Meals in Minutes" cookbook by Prevention Magazine, To Make The Filling: Preheat the oven to 375 degrees F. Place the beef in a 3-quart casserole dish. Bake, stirring occasionally, for 10 minutes, or until meat is browned. Remove from the oven. Place the onions in a 2-cup glass measuring cup, cover with wax paper and microwave on high power for 2 to 3 minutes, or until the onions soften. Add the onions to the casserole. Stir in the tomato sauce, broth, carrots, succotash, bay leaves, thyme, mustard, pepper and salt (if using). Cover and bake for 1 hour, or until meat it tender. To Make The Topping: In a medium saucepan, bring the water and butter or margarine to a boil. Remove from the hear and stir in the milk, potato flakes, onions, salt (if using) and garlic powder. Remove the casserole from the oven. Remove and discard the bay leaves. Drop the potato mixture by large spoonfuls onto the casserole and carefully spread over the beef mixture with the back of a large spoon. Sprinkle with the Cheddar and bake for 5 minutes, or until the cheese begins to melt. Hands On Time: 20 minutes Total Time: 1 1/2 hours Per Serving: 403 calories; 8.4 g total fat (19 percent of calories); 3.9g saturated fat; 19mg cholesterol; 331 mg sodium. Personal Notes: I dont like succotash and in all versions that Ive tried, it was never in it. Instead, I substituted a can of peas in its place. You can put in what ever you like really. Ive substituted minced onion for the ones called for in the filling (still tastes fine). Play! I thought the meat tasted bland when I first made it. I mixed half a package of onion soup mix in with the meat during the browning stage and it came out even more delicious!!!! You can use some extra beef broth (not too much or you will have too much juice) if you dont want to raise the salt content up too much. I also cut the meat into smaller pieces but it cooked up so tender you really dont have to. Try to time the mashed potatoes to be ready about the time the filling is coming out of the oven. This way when you put it back into the oven to melt the cheese, the potatoes will still be hot. The dish is not in the oven long enough to heat the potatoes back up. EAT-L Digest 6 August 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Shepards Pie

1 10-oz package frozen succotash
2/3 c 1 percent low-fat milk
1 1/2 c Instant mashed potato flakes
 TOPPING
1 1/2 c Water
1/4 ts Salt optional
1/8 ts Garlic powder
10 oz Beef round steak trimmed
2 lg Bay Leaves
1/4 ts Dry mustard
1 1/4 ts Dried thyme leaves
1/4 ts Salt optional
1/4 c reduced-fat Cheddar Shredded
2 c Onions chopped
1 8-oz can reduced-sodium tomato soup
1 Carrot thinly sliced
1/4 ts Black Pepper freshly ground
1 tb Butter or margarine
3/4 c Defatted reduced-sodium beef
 FILLING
2 ts Instant minced onions

From:    TeAntae Turner <tturner@GRAPHSOFT.COM>    Date:    Wed, 7 Aug 1996 14:08:57 -0500  >From the "Healthy One-Dish Meals in Minutes" cookbook by Prevention  Magazine,    To Make The Filling: Preheat the oven to 375 degrees F.    Place the beef in a 3-quart casserole dish. Bake, stirring occasionally,  for 10 minutes, or until meat is browned. Remove from the oven.    Place the onions in a 2-cup glass measuring cup, cover with wax paper and  microwave on high power for 2 to 3 minutes, or until the onions soften.    Add the onions to the casserole. Stir in the tomato sauce, broth, carrots,  succotash, bay leaves, thyme, mustard, pepper and salt (if using).    Cover and bake for 1 hour, or until meat it tender.    To Make The Topping: In a medium saucepan, bring the water and butter or  margarine to a boil.  Remove from the hear and stir in the milk, potato  flakes, onions, salt (if using) and garlic powder.    Remove the casserole from the oven. Remove and discard the bay leaves.    Drop the potato mixture by large spoonfuls onto the casserole and carefully  spread over the beef mixture with the back of a large spoon.    Sprinkle with the Cheddar and bake for 5 minutes, or until the cheese  begins to melt.    Hands On Time: 20 minutes Total Time: 1 1/2 hours    Per Serving: 403 calories; 8.4 g total fat (19 percent of calories); 3.9g  saturated fat; 19mg cholesterol; 331 mg sodium.    Personal Notes: I dont like succotash and in all versions that Ive tried,  it was never in it. Instead, I substituted a can of peas in its place. You  can put in what ever you like really. Ive substituted minced onion for the  ones called for in the filling (still tastes fine). Play!    I thought the meat tasted bland when I first made it. I mixed half a  package of onion soup mix in with the meat during the browning stage and it  came out even more delicious!!!! You can use some extra beef broth (not too  much or you will have too much juice) if you dont want to raise the salt  content up too much. I also cut the meat into smaller pieces but it cooked  up so tender you really dont have to.    Try to time the mashed potatoes to be ready about the time the filling is  coming out of the oven. This way when you put it back into the oven to melt  the cheese, the potatoes will still be hot. The dish is not in the oven  long enough to heat the potatoes back up.    EAT-L Digest  6 August 96    From the EAT-L recipe list.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (515g)
Recipe Makes: 4

Calories: 513
Calories from Fat: 150 (29%)

Amt Per Serving		% DV

	Total Fat 16.6g	22 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 2.4g
Cholesterol 51.6mg		16 %
Sodium 204.2mg		7 %
Potassium 1302.4mg		34 %
Total Carbohydrate 69.9g		21 %
	Dietary Fiber 11.6g	46 %
	Sugars, other 58.3g
Protein 27.1g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 513

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe