Shepherd's Pie

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• butter-flavored cooking spray
• 1/2 cup chopped onion
• 3/4 lb ground sirloin
• 1/4 cup low sodium beef broth or 1/4 cup homemade beef broth
• 1 teaspoon angostura low-sodium worcestershire sauce
• 1/2 tablespoon tomato paste
• fresh ground pepper
• 3/4 lb russet potato, peeled and cut into equal size pieces
• 2 garlic cloves, cut in half
• 1/8 cup skim milk
• 1 ounce egg substitute
• 1/4 teaspoon kosher salt (optional)
• 1/2 cup thawed frozen baby peas

Recipe

• 1 preheat oven to 425°f (220°c), gas mark 7.
• 2 coat a nonstick skillet with cooking spray.
• 3 add the onions, and sauté until they wilt.
• 4 add the meat and cook, separating with a wooden spoon until meat has turned brown.
• 5 strain the beef mixture of all fat and liquid.
• 6 return to the skillet.
• 7 add the broth, worcestershire sauce, tomato paste, and pepper.
• 8 set aside.
• 9 boil the potatoes with the garlic in lightly salted water until done.
• 10 drain the potatoes and remove the garlic.
• 11 mash the potatoes with the milk and egg substitute.
• 12 season to taste.
• 13 place the meat mixture in the bottom of oven-proof casserole.
• 14 top with peas and then spread with mashed potatoes.
• 15 coat with cooking spray.
• 16 bake for 17 to 23 minutes until heated through and top is nicely browned.