Easy Shepherd's Pie Recipe (Lighter Recipe) SK and Bob liked - freezes well

skinnytaste.com

Michelle P M

Click link for easiest version www.thewholesomedish.com/the-best-classic-shepherds-pie/

subheading: Potatoes:

2 pounds Yukon Gold potatoes, peeled, diced (or just halve and boil til soft - I leave skins on)

(I sometimes sub to 2 pounds (32 oz) frozen hash browns that have no seasoning - just potatoes - speeds it up)

¾ cup chicken broth or milk or cream

2 tablespoon reduced-fat sour cream

½ tsp salt and pepper garlic and paprika

subheading: Opt:

up to 4 tablespoons unsalted butter I'd use 2 TBL max

⅓ cup half & half

2 egg yolks for creamiest potatoes

½ cup parmesan cheese - mix some in and sprinkle some on topa

subheading: Filling:

1 lb 95% lean ground beef (traditional is ground lamb)

1 teaspoon olive oil

1 medium onion, diced or onion. powder (I use frozen chopped onion)

1 large carrot grated or diced

2 cloves garlic, diced or garlic powder

2 tablespoons flour

1 cup fat free beef broth (or chicken)

1 to 2 tablespoon tomato paste or puree

1 to 2 Tbl Worcestershire sauce

¼ to ½ teaspoon rosemary

¼ to ½ teaspoon thyme

kosher salt and black pepper, to taste

8 ounces mushrooms, diced OPTIONAL

1 cup dry red wine optional

subheading: opt:

add some grated cheese on top of potatoes

add a can of cream of mushroom soup (I added one with some milk

add 10 ounces frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans etc - cooked

1 celery stalk, chopped and sauteed with onion

Note: Ingredients may have been altered from the original.

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