As I enter my second month of WW, I find looking for recipes and knowing my foods a tad better. DH wanted beef for dinner, and all I had on hand was ground beef. I checked the WW site and came up with this recipe. It called for ground turkey though, so that ended up changing it from a 5 point meal to a 6 point meal… Okay, adding cheese to it didn’t help either LOL! Enjoy!
Servings: 6
Preparation Time: 25 min
Cooking Time: 45 min
Level of Difficulty: Moderate
Ingredients
2 large potatoes, peeled and cut into 2-inch pieces
1/4 cup light sour cream
1 TBSP reduced-calorie margarine
2 tsp olive oil
1 cups onion, chopped
2 medium carrots, diced
2 medium stalks celery, diced
1 pound uncooked 93/7 ground beef
3 TBSP all-purpose flour
1 TSP dried rosemary
1 TSP dried thyme
1/2 TSP table salt
1/4 TSP black pepper
2 cups canned beef broth
1/4 cup reduced-fat cheddar cheese
Directions
Preheat oven to 400ºF.
Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
Transfer beef mixture to an 8×8 casserole dish. Spread mashed potatoes over top and using the back of a spoon. Sprinkle with cheese. Bake until cheese and potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
As I said, this is my version of the WW Classic Shepherd’s Pie. Click here for their recipe.
Picture Source: The Brass Sisters
