Italian-Style Shepherds Pie
Browse the recipe Italian-Style Shepherds Pie
Italian-Style Shepherd's Pie
Bake Time 20 to 25 minutes
Prep Time 30 minutes
YIELD Makes 6 servings
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INGREDIENTS
| 1 | pound potatoes, peeled and quartered |
| 2 | to 3 tablespoons fat-free reduced-sodium chicken broth |
| 3 | tablespoons finely shredded Parmesan cheese |
| 1 | pound 95% lean ground beef |
| 1/2 | cup chopped onion |
| 2 | teaspoons Italian seasoning |
| 1/4 | teaspoon fennel seeds, finely crushed |
| 1/8 | teaspoon ground red pepper |
| 2 | cups sliced yellow summer squash |
| 1 | can (14-1/2-ounces) chunky pasta-style tomatoes, drained |
| 1 | cup frozen corn |
| 1/3 | cup no-added-salt tomato paste |
PREPARATION:
- Preheat oven to 375°F. Combine potatoes and enough water to cover in medium saucepan. Bring to a boil. Boil, uncovered, 20 to 25 minutes or until tender. Drain. Mash potatoes, adding enough chicken broth to make desired consistency. Stir in Parmesan cheese. Set aside.
- Meanwhile, cook and stir ground beef and onion in large skillet until beef is no longer pink. Drain. Add Italian seasoning, fennel seeds and ground red pepper; stir to combine. Add squash, tomatoes, corn and tomato paste; mix well. Spoon mixture into 2-quart casserole.
- Pipe or spoon potatoes over top of casserole. Bake, uncovered, 20 to 25 minutes or until meat mixture is bubbly. Remove from oven; let stand 10 minutes before serving.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1-1/4 cups meat mixture with 1/3 cup potatoes |
| Fiber | 5 g |
| Carbohydrate | 29 g |
| Cholesterol | 47 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 20 % |
| Calories | 245 |
| Protein | 21 g |
| Sodium | 401 mg |
DIETARY EXCHANGE:
| Meat | 2 |
| Starch | 1-1/2 |