Healthy Shepherd's Pie
  • Servings: 6
  • 2 pounds all purpose potatoes, peeled and thinly sliced
  • 3/4 teaspoon salt
  • 6 cloves garlic, minced
  • 1/4 cup low fat (2%) milk
  • 2 teaspoons vegetable oil
  • 1 1/2 large onions, chopped
  • 3 carrots, sliced
  • 1 1/2 teaspoons Hungarian paprika
  • 1 teaspoon each Coriander and Cumin
  • 1/2 teaspoon each Cinnamon and Pepper
  • 1 pound lean ground beef
  • 1 8 ounce can no-salt-added tomato sauce.
  1. In a medium pot combine the potatoes, garlic, 1/4 teaspoon salt and water to cover. Bring to a boil and cook for 12 minutes or until the potatoes are tender. Drain; transfer potatoes to a mixing bowl. Add the milk and mix until smooth; set aside.
  2. Preheat the oven at 375ºF. In a large non-stick skillet heat the oil over moderate heat. Add the onions and carrots and cook for 7 minutes. Add the paprika,coriander,cumin, cinnamon and pepper and cook for 1 minute. Remove from the heat and stir in the beef, tomato sauce and remaining 1/2 teaspoon salt.
  3. Spoon into a 9 inch pie plate. Spread the potato mixture on top. Place on a baking sheet and bake for 30 minutes or until the potato topping is golden brown.
Shepherd's Pie as the name suggest was made originally made with lamb. Many cooks however prefer to use beef. The sweet Hungarian Paprika (Pride of Szeged Hungarian Paprika) can be found in the spice section of your supermarket and is packed in a 5 ounce red can. Nutritional facts per serving: Calories 302; Fiber 3 grams; Protein 18 grams; Total Fat 15 grams; Saturated Fat 5 grams; Cholesterol 53 mg; Sodium 370 mg.