Lightened Up Shepherd's Pie

Ingredients

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Chicken broth

  Soup, canned, ready-to-serve

  12 tbsp or 180g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Paprika

  Spices

  ½ tsp or 1g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Flaxseed oil

  1 tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Mixed vegetables

  Frozen, unprepared

  1 ¼ cup or 281g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

• Tomato paste

  Canned, without salt added

  2 tsp or 11g

• Worcestershire sauce

  1 tsp or 6g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Thyme

  Fresh

  1 tsp or 0.8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Boil potatoes in a medium pot of salted water until soft. Drain and mash with chicken broth, sour cream, and a dash of salt and pepper. Set aside.
2. Preheat oven to 400°F.
3. In a large sauté pan, brown the ground beef over medium-high heat, breaking it up with a spoon. Season with salt and pepper. Set aside.
4. Add oil, onion, garlic, mushrooms, and celery to the pan. Sauté on medium heat for 6-8 minutes until tender.
5. Stir in flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, and cooked meat. Simmer on low for 8-10 minutes.
6. Spread the meat mixture in a casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake for 20-25 minutes, then broil for 1-2 minutes until golden.
7. Remove from oven and let cool for 5 minutes before serving.