Lightened Up Shepherd's Pie

Ingredients

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Chicken broth

  Soup, canned, ready-to-serve

  ¾ cup 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

  ¾ tsp or 2g

• Ground beef

  80% lean meat / 20% fat, raw

  18 oz or 510g

• Flaxseed oil

  1 ½ tsp or 7g

• Onions

  Raw

  1 ½ small or 105g

• Garlic

  Raw

  3 cloves, minced or 9g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Mixed vegetables

  Frozen, unprepared

  1 ½ cup or 338g

• 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 ½ tsp or 9g

• Rosemary

  Fresh

  1 ½ tsp or 1g

• Thyme

  Fresh

  1 ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Place potatoes in a pot, cover with salted water, and boil until very tender. Drain, then mash with the chicken broth and sour cream; season to taste with salt and pepper and set aside.
2. Preheat the oven to 400° F.
3. In a large sauté pan over medium-high heat, brown the ground beef, breaking it up as it cooks; season lightly with salt and pepper and transfer to a bowl.
4. Return the pan to medium heat and add the oil, onion, garlic, mushrooms, and celery. Cook, stirring occasionally, until the vegetables are tender, 6–8 minutes.
5. Sprinkle in the flour and cook 1 minute. Stir in the frozen mixed vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, and the cooked beef. Simmer on low until slightly thickened, 8–10 minutes; season to taste.
6. Spread the meat-and-vegetable mixture in a casserole dish. Spoon the mashed potatoes over the top, smoothing to the edges to seal, and sprinkle evenly with paprika. Bake until bubbling at the edges, 20–25 minutes; broil 1–2 minutes until lightly golden.
7. Let rest for 5 minutes before serving.