Beef-vegetable pie
7
Points®
Total time: 23 min • Prep: 10 min • Cook: 13 min • Serves: 6 • Difficulty: Easy
This one-"pot" kid-friendly pie plate spin on shepherd's pie will easily become a family favorite. And great news: It takes under 25 minutes from start to finish to get on the table. Consider making this with homemade cauliflower puree in place of the reconstituted potato flakes to change things up. Swap the shredded Mexican-style cheese for another reduced-fat shredded cheese that you love, or even a fine grating of authentic Parmigiano-Reggiano cheese for lots of flavor with minimal fat.
Ingredients
Uncooked lean ground beef
1 pound(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Dried potato flake
1 cup(s)
Fat free liquid creamer
0.75 cup(s)
Frozen mixed vegetables
10 oz
Weight Watchers Reduced-fat Mexican style shredded cheese
0.5 cup(s)
Instructions
1
Preheat oven to 450°F. Pat beef into a 9-inch pie plate and sprinkle with 1/4 teaspoon each salt and pepper. Cook until beef browns, about 8 minutes, and remove from oven; set aside and preheat broiler.
2
Meanwhile, combine potatoes and half and half in a microwavable bowl. Cover with plastic wrap and turn back a corner of plastic to allow steam to escape. Microwave until hot, about 1 to 2 minutes; whisk with a fork until smooth and set aside. Microwave vegetables according to package directions; mix vegetables and remaining 1/4 teaspoon of salt into potatoes.
3
Pour off any accumulated juices from beef. Pat potato mixture into meat crust and sprinkle with cheese. Broil 4 inches from heating element until cheese is melted, about 2 to 3 minutes. Slice into 6 pieces and serve.
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