I made this dish last Sunday night so I would have some leftovers during the week when I knew that I would not feel like cooking. I found a recipe online at Skinnytaste.com (Shepard's Pie, Lightened Up) and adapted it based on what I had on hand.
Allison's Shepard's Pie:
1/2 pound lean ground beef
1/2 package (16 oz) frozen mixed veggies
2 tbsp flour
1-2 cloves of garlic
2 tbsp Worcestershire sauce
¾ cup fat free beef broth
1 package of instant mashed potatoes
Salt/pepper to taste
Heat oven to 400 degrees. Brown beef and remove from pan and drain (there shouldn’t be a lot of fat because I chose to use lean beef). Brown garlic in the same pan that was used to cook the beef. Add beef broth, Worcestershire sauce, ketchup, and whisk in the flour so there are no lumps. Bring this mixture to a simmer then add the veggies and beef. Continue to simmer until the liquid has thickened. (While I was doing this I made the potatoes in the microwave and had them ready for this next step). Pour the veggie and beef mixture into a baking dish and top with the mashed potatoes. Bake in the oven 20 minutes or until the potatoes have browned. Remove and let cool 10-15 minutes before serving.
I ate this for 4 different meals (with pretty decent serving sizes each time). I went ahead and browned the whole pound of meat I had bought and placed the other ½ pound in a storage container with the other half of the veggies so next time I make this I already have most of the prep work done.
I call this “semi-light” because I am sure I could have done something better with the potatoes. I may try to make a mixture of potatoes and cauliflower next time I make it or I bet a sweet potato topping would be good as well.
