Shepherd's pie 5

1 servings

Ingredients

Quantity Ingredient
18 ounces Lean ground beef
1 cup Chopped onion
1 cup Sliced, steamed carrots
1 cup Sliced mushrooms
1 cup Canned ready cut tomatoes
1½ teaspoon Worcestershire sauce
½ teaspoon Dried rosemary
2½ tablespoon Flour
1 cup Beef broth or bouillon
5 smalls Potatoes
4 tablespoons Diet margarine
¼ cup Non-fat milk, heated
¼ cup Chopped parsley salt and pepper to taste

Directions

1> In large non-stick skillet coated with non-stick spray, saute ground

ground beef and onion until well cooked. Drain off fat.

2> Add carrots, mushrooms, tomatoes, Worcestershire sauce, and rosemary.

Simmer uncovered about 10 min.

3> In small container with lid, shake together beef brothand flour.

4> Stir liquid into meat mixture and continue to cook until it thickens, about 5 min.

5> Meanwhile, peel potatoes and cut in half. In large sauce pan boil potatoes for about 15 min. or until tender.

6> Drain potatoes and mash thoroughly.

7> Mash in diet margarine and milk. Add parsley and beat until potatoes are light and fluffy. Season totaste with salt and pepper.

8> Preheat oven to 450 degrees. 9> In 2 quart casserole coated with non-stick spray, place meat mixture.

Cover with mashed potatoes or use a pastry tube to pipe on potatoes as

a border.

10> Bake for about 20 min. or until potatoes is golden brown.

Makes 6 servings From: Richard Taylor Date: 12-02-93 Submitted By BARRY WEINSTEIN On 12-26-94

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