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Photo of Mini Shepherds Pie by WW

Mini Shepherds Pie

5
Points® value
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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