Cheeseburger Shepherd’s Pie
30g CARB
Serves 8
Hands On 25 min.
Total 1 hr.
- 1¾ lb. russet potatoes, peeled and cut into 1½-inch pieces
- 2 cups cauliflower florets
- ½ cup light sour cream
- ¼ cup fat-free milk
- ¼ tsp. salt
- 1 cup shredded reduced-fat cheddar cheese (4 oz.)
- 1½ lb. extra-lean ground beef (95% lean)
- ¾ cup chopped red sweet pepper
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1½ cups frozen whole kernel corn
- 1 15-oz. can no-salt-added tomato sauce
- ⅓ cup chopped dill pickles
- 3 Tbsp. yellow mustard
- 1 tsp. dried oregano, crushed
- Sliced green onions (optional)
1. Preheat oven to 350°F. In a large saucepan cook potatoes and cauliflower in enough boiling water to cover about 15 minutes or until tender; drain. Mash potatoes and cauliflower. Gradually add sour cream, milk, and salt, mashing until light and fluffy. Stir in ½ cup of the cheese.
2. Meanwhile, in a 10-inch skillet cook beef, sweet pepper, onion, and garlic over medium until browned. Drain off any fat. Stir in the next five ingredients (through oregano). Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes to blend flavors.
3. Spoon beef mixture into a 3-qt. baking dish. Spoon mashed potato mixture in mounds over beef mixture. Sprinkle with remaining ½ cup cheese. Bake about 20 minutes or until heated. If desired, top with green onions.
PER SERVING (1⅓ cups each) cal 294, fat 9 g (5 g sat. fat), chol 67 mg, sodium 402 mg, carb 30 g (5 g fiber, 6 g sugars), pro 26 g
GOOD FOR YOU
Using cauliflower in the mashed potato topping bumps the vitamins and reduces the carbs.
