*Shepherd's Pie*
*Shepherd's Pie*
1 cup sliced green beans (about 1/2 inch)
1/4 cup dry white wine
1/2 pound ground round
1/4 cup all-purpose flour
1 (14.5-ounce) can whole tomatoes, chopped with juice included
1 cup chopped onion
1 large garlic clove, minced
1/4 tsp. salt
1 tsp. dried oregano
1/8 tsp. pepper
1 tsp. dried basil
1 1/2 pounds baking potatoes, peeled and cubed
1/4 tsp. dried thyme
3 cups quartered white button mushrooms
1/3 cup 1% milk
salt and pepper to taste
-Steam green beans about 3 minutes or until tender. Set aside.
-Cook meat, onion, and garlic in a large nonstick skillet over
med.-high heat until browned, stirring to crumble. Drain well,
and return meat mixture to pan.
-Stir in oregano, basil and thyme; cook over med.-high heat 1 minute.
-Add mushrooms; cook 2 minutes. Stir in flour. Gradually add wine,
stirring constantly.
-Add tomatoes, salt and pepper; cook 3 minutes or until thickened,
stirring frequently. Remove from heat; add green beans.
-Spoon meat mixture into non-stick casserole pan.
-Bring potatoes in water to a boil, reduce to simmer and cook 20 minutes
or until tender. Drain potatoes, add milk, and salt and pepper to taste.
Beat potatoes until smooth.
-Spread mashed potatoes over meat mixture and bake at 375 degrees
for 30 minutes.
-Broil casserole 5 minutes or until potatoes are browned.
Serves 4.
Nutritional information per serving:
calories: 321
sodium: 503 mg
protein: 12 g fat: 8 g
cholesterol: 6 mg
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