Shepherd's Pie III The Best Recipes

Thursday, May 3, 2012

Shepherd's Pie III

"Everything you need is in this one-pot meal. All you upload is a salad! Preparation time: 30 minutes This recipe is from The WEBB Cooks, articles and recipes by way of Robyn Webb, courtesy of the American Diabetes Association."

Ingredients :

four potatoes, peeled and cubed
1/2 cup skim milk, heated
1 tablespoon olive oil
1/2 pound lean ground turkey
1/4 pound lean ground beef
1 onion, chopped
2 carrots, sliced
1 cup low fat, low sodium pork broth
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons tomato paste
1 cup frozen inexperienced peas, thawed
salt and pepper to flavor
1/4 cup shredded Cheddar cheese

Instructions :

Prep :	Cook : 6M	Ready in :

Preheat oven to 350 levels F (one hundred seventy five stages C).
Place potatoes in a pot, cowl with water, and bring to a boil. Boil for 20 minutes, or till gentle. Drain off water, then mash potatoes with hot milk and olive oil until fluffy. Set aside.
In a nonstick skillet, brown the turkey and floor pork. Add onion and saute for five minutes. Add carrot and saute a further five mins.
Drain off any excess fat. Add beef broth to meat combination and convey to a boil.
In a small bowl whisk collectively cornstarch and water. Add cornstarch aggregate and tomato paste to meat combination. Simmer until thickened, stirring frequently. Add peas, salt, and pepper. Stir properly, then spoon mixture into a 2 quart casserole dish. Top with potatoes, then sprinkle with cheese.
Bake in preheated oven for 35 mins or till potatoes are browned.

Notes :

Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it calmly, and make clean-up less complicated.

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