Lightened Shephard's Pie

We have a very busy week ahead of us so I made sure to plan some one pot meals that are easy to make but still offer nutrition. This lightened Shephard's pie was one of the first recipes on my "must make" list this week. The dish contains your meat, starch, and veggies which means that I don't have to have any side items with the meal except a piece of fruit or a small garden salad. It also provided enough for 6 servings, which means 1 dinner and 2 days of lunch leftovers for us.

Shephard's pie is one of those recipes that everyone makes differently. I personally have had it several different ways. My mom raised us making her recipe with a tomato base and the vegetable was green beans. We always loved eating her version. I have been wanting to find a recipe that is a little different than what I grew up on but still have it feel like I am eating shephard's pie. This is a great recipe that is very delicious and so easy to make.

Lightened Shephard's Pie
Serves: 6
Adapted by: http://www.skinnytaste.com/2010/03/shepards-pie-lightened-up.html

Ingredients:
1 1/2 pounds yukon gold potatoes, peeled and diced (we left the peel on for added nutrition)
3/4 cup reduced sodium chicken broth
2 tablespoons fat free sour cream
salt and pepper
paprika
1 pound lean ground beef OR ground turkey breast
1 teaspoon extra virgin olive oil
1 medium onion, chopped
1 celery stalk, chopped
2 cloves of garlic, minced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 tablespoons white whole wheat flour OR all purpose flour
1 cup reduced sodium beef broth
2 teaspoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper, to taste

Directions:
-Place water inside a large pot and bring to a boil. Boil potatoes until cooked and soft. It takes about 15 to 20 minutes. Drain the water and mash the potatoes with chicken broth, sour cream, salt and pepper.
-Preheat oven to 400 degrees.
-In a large saute pan, brown the ground meat. Season with salt and pepper. Once the meat is cooked, drain the grease and set the meat on a plate.
-Add the olive oil to the pan and add the onion and garlic. Saute on medium heat for 2 minutes. Add the mushrooms and celery and saute an additional 3 to 4 minutes. Add the flour, salt and pepper and mix well. Add the frozen veggies, beef broth, tomato paste, worcestershire sauce, rosemary, thyme, ground meat and any additional salt and pepper you desire. Make sure to mix well. Simmer on low for 5 to 10 minutes.
-Place meat mixture in the bottom of a casserole dish. Top with mashed potatoes. Sprinkle the top with paprika and bake for 20 minutes or until golden brown.
-Let the dish cool for a few minutes before serving on a plate.


Enjoy! :)