Taste of Home
Shepherd’s Pie Bake
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 6 servings.
For a real meat-and-potatoes meal, try this satisfying layered casserole. It's easy to assemble with lean ground beef and fresh or leftover mashed potatoes.
—Carolyn Wolbers of Loveland, Ohio
Ingredients
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6 medium potatoes
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1 pound carrots, cut into 1/4-inch slices
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1-1/2 pounds lean ground beef (90% lean)
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1 large onion, chopped
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1 jar (12 ounces) fat-free beef gravy
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1 teaspoon salt, divided
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1/2 teaspoon rubbed sage
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1/2 teaspoon dried thyme
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1/4 teaspoon dried rosemary, crushed
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1/4 teaspoon pepper
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1/3 cup fat-free milk
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1 tablespoon butter
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2 tablespoons shredded Parmesan cheese
Directions
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1.
Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
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2.
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.
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3.
Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
Nutrition Facts
1 serving: 390 calories, 13g fat (6g saturated fat), 53mg cholesterol, 859mg sodium, 43g carbohydrate, 6g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
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