Italian-Style Shepherd's Pie
Bake Time 20 to 25 minutes
Prep Time 30 minutes
Makes 6 servings
|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|
- 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.
|Serving Size:||1-1/4 cups meat mixture with 1/3 cup potatoes|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||20 %|
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