Shepherd's pie
If you're looking for a light alternative to a classic winter warmer then Cheryl's shepherd's pie is just the recipe for you!
Serves: 6
Recipe2 pounds sweet potatoes, peeled and diced1 cup skimmed milk or low fat buttermilk2 tablespoons olive oil,divided1 medium onion, diced1 medium carrot, diced1 tablespoon chopped garlic8 ounces white or brown mushrooms, sliced1 teaspoon ground mustard3/4 teaspoon dried thyme3/4 teaspoon dried basil1/4 cup white whole wheat flour1 cup fat free reduced sodium beef broth (or chicken broth if using turkey or chicken)12 ounces lean roast beef (or roast chicken or turkey breast), shredded
Method1. Preheat oven to 350 degrees F (170c)
In a large saucepan, cover sweet potatoes with cold water
Bring to a boil and reduce heat to simmer, cook until tender, drain well and transfer to medium mixing bowl
Mash potatoes with milk and 1 tablespoon of the oil, season to taste with salt and pepper and set aside
In a large nonstick sauté pan heat the remaining oil, add onion and carrot and sauté until softened
Add the garlic and cook for one minute but do not brown the garlic, add mushrooms and sauté for two minutes or until the mushrooms are soft
Add seasonings and mix until well blended, sprinkle flour into the mixture, mix with a wooden spoon until the flour has absorbed all of the moisture
Slowly pour the stock into the mixture and stir to blend completely, add the shredded meat and simmer just until the sauce is thickening
Transfer the meat mixture to a 2-litre casserole dish, top with potato mixture and bake for 1 hour, until the sweet potatoes are slightly browned
Serve hot with a green salad
Nutrition for one serving:Calories 320 Fat 5 g 1g sugar Sodium 250 mg Carb 42 g
Follow Jessie Pavelka's workout plan