Creamed sheperd's pie

4 servings

Ingredients

Quantity Ingredient
1¼ pounds Ground beef
2 tablespoons Margarine
2 cups Carrots, thinly sliced
2 cups Mushrooms, thinly sliced
1 cup Onions, diced
2 packs Instant beef broth mix
2 teaspoons Flour
1½ cup Skim milk
12 ounces Potatoes, cooked and cut into cubes.
½ teaspoon Paprika (optional)

Directions

Broil the meat under a preheated broiler until rare, remove and set aside.

Spray a 2 qt casserole with cooking spray. In a large non-stick skillet, heat 1 Tbsp margarine until melted, add carrots, mushrooms and onions. Saute until onion is tranlucent. Sprinkle with beef broth mix and flour and stir quickly to mix in and combine well, cook for 1 minute. Gradually add 1 cup milk, and stirring constantly, bring to a boil. Reduce Heat and let simmer until mixture thickens. Crumble the cooked beef into the vegetables and stir to combine. Transfer to sprayed casserole dish.

Preheat oven to 375 F. In a small sauce pan combine potatoes with remaining ½ cup milk and 1 Tbsp margarine, bring to a boil, stirring until margarine is melted. Remove from heat and mash potatoes until smooth. Spread mashed potatoes over the meat and vegetable mixture in the casserole and sprinkle with paprika if desired. Bake until heated through, 10-15 minutes, turn oven to broil and broil until tops of potatoes are browned, 1-2 minutes.

Per serving: 504 calories, 39g fat, 30g carbohydrates, 170 mg calcium, 601mg sodium, 108mg cholesterol From: Weight Watchers Quick Start Cookbook. Typed by: Bob 8-{) Submitted By ROBERT WHITE On 08-02-95

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