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Easy Italian Shepherd's Pie Recipe

You just can't beat the convenience of this one-dish meal. I often prepare this pie the night before so that the next day, I can serve my family a satisfying meal in no time.

This recipe is:

Diabetic Friendly

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Easy Italian Shepherd's Pie Recipe

Prep: 30 min. Bake: 45 min.

Yield: 6 Servings

30 45 75

Ingredients

1 cup Italian bread crumbs
1 cup cold water
4 medium potatoes, peeled
1-1/4 pounds uncooked ground round
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushrooms, drained and finely chopped
1 garlic clove, minced
1/4 teaspoon pepper
1-1/2 cups frozen peas and carrots
1/2 cup shredded part-skim mozzarella cheese

Directions

Combine crumbs and water; let stand for 5 minutes. Cook potatoes in boiling water until tender. Combine meat, onion, celery, tomato sauce, mushrooms, garlic and pepper. Stir in crumb mixture.
Spread into an ungreased 11-in. x 7-in. baking dish. Top with peas and carrots. Drain the potatoes; mash with cheese. Spread over vegetables, sealing to pan. Bake at 375° for 45-60 minutes. Yield: 6 servings.

Nutritional Facts One serving equals 398 calories, 11 g fat (0 saturated fat), 80 mg cholesterol, 976 mg sodium, 43 g carbohydrate, 0 fiber, 34 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2-1/2 starch, 1 vegetable.

Originally published as Italian Shepherd's Pie in Country Woman September/October 1995, p36