Shepherd's Pie Recipe

12 oz. extra lean ground beef
½ cup chopped onion
1 cup each sliced baby carrots and frozen petite peas

½ cup low sodium beef broth

2 cups instant potato flakes prepared according to pkg. directions

Dash paprika

Preheat oven to 375.  In a non-stick skillet cook ground beef over medium heat. Add onion and cook 2 – 3 minutes stirring constantly until onion is softened. Add carrots and peas. Continue to cook and stir a couple of minutes until vegetables reach desired tenderness.  Add broth and bring mixture to a boil.  Reduce heat to low and let simmer about 10 minutes until most of the liquid is absorbed.  Transfer mixture to a casserole dish.  Top mixture with prepared potato flakes, spreading and fluffing with a fork.  Sprinkle with paprika.  Bake until heated through 15 – 20 minutes. 

*note:  I like to leave more of the liquid in the mixture when I add it to the casserole dish, so I do not simmer as long... and sometimes I like to add extra potatoes, just make sure you adjust points accordingly!

Makes 4 servings
7 Points Plus Value