Mini Shepherds Pie
1
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
These individual shepherd's pies freeze really well. Heated up later, they are the perfect portions for a comfort-food dinner. If frozen, thaw at room temperature for 1 hour and then bake until heated through, about 35 to 40 minutes.
Ingredients
Yukon gold potato
1¼ pound(s), cut into 1-inch pieces
Table salt
1 tsp(s), divided
Uncooked scallions
1 medium, finely chopped
Fat-free skim milk
⅔ cup(s)
Black pepper
1 pinch(es)
Olive oil cooking spray
1 spray(s)
Uncooked 93% lean ground beef
¾ pound(s)
Onion
1 small, finely chopped
Carrots
2 medium, finely chopped
Garlic
1 clove(s), large, minced
Garlic herb seasoning
2½ tsp(s)
No salt added canned tomato sauce
1 cup(s)
Frozen green beans
1¼ cup(s), thawed
Low-fat shredded cheddar cheese
6 tbsp(s)
Instructions
1
Preheat oven to 400ºF. Place six 6-oz ramekins on a rimmed baking sheet; set aside.
2
Place potatoes in a saucepan; add enough water to cover them and stir in 1/4 tsp salt. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until tender, about 12 to 15 minutes. Drain potatoes and return to saucepan; stir in scallions, milk, 1/4 tsp salt and pepper. Mash with a potato masher until somewhat smooth; set aside.
3
Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning and remaining 1/2 tsp salt; sauté, breaking up beef, until onions are translucent and carrots are just tender, about 10 minutes. Stir in tomato sauce; remove from heat.
4
Spoon about 1/2 cup beef mixture into each ramekin. Top each with a layer of green beans and a layer of mashed potatoes; sprinkle each with a Tbsp cheese. Bake until heated through, about 20 minutes.
5
Serving size: 1 shepherd’s pie
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