Monday, November 11, 2013

"Skinny" Shepards Pie

I have a few basic things that I keep in mind when I'm planning meals for my family each week.  Shepards Pie has always been one of them.  It's pretty easy to make and usually a crowd pleaser.  So, when I wanted to lighten it up a little bit, I applied one of my very basic rules, and I bulked it up with veggies.  It may not be recognizable as one of your good old comfort foods, but I can say that the first time my "meat and potatoes" husband ate it, he was pretty happy.  He did say that it didn't have enough meat in it, so I added 50% more, and the calorie count is still pretty impressive.  

"Skinny" Shepards Pie

6 medium sweet potatoes (or 3 cups)
2 cans no salt added cut green beans
1 can no salt added corn 
1 c. canned creamed corn
1.5 lb 90% lean ground beef
1/2 cup 1% milk

Peel and cube sweet potatoes.  Then boil and mash with milk.  Meanwhile, brown and drain the ground beef.  Set your oven at 375.  In a 9"x9" glass or metal baking dish spread the beef on the bottom.  In a seperate bowl mix together corn and creamed corn.  Spread that mixture on top of the beef.  Drain the green beans well and then scatter them on top of the corn.  Lastly, spread the mashed sweet potatoes on top of the green beans.  Put the casserole in the oven for about 30 minutes to heat it through.

This makes 6 servings at 331 calories each.  


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