Swap mashed potato for vibrant sweet potato and bulk out your lean lamb or beef mince with red lentils for a slimmer take on this comforting classic
- 1 tbsp rapeseed oil
- 2 onions, finely chopped
- 2 garlic cloves, chopped
- 2 carrots, grated or finely diced
- 2 tbsp fresh thyme leaf
- 400g pack extra-lean minced lamb or beef
- 85g red lentil
- 350g swede, diced
- 2 tbsp plain flour
- 750ml reduced-salt beef stock
- 200ml red wine
- 350g potato, diced
- 650g sweet potato, diced
- 150g 0% plain probiotic yogurt
- generous grating of nutmeg
- green vegetables, to serve
MethodAdd the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover and simmer for 35-40 mins.
- 2 1/2 pounds sweet potatoes, peeled and diced into 1/2-inch pieces
- 1/4 cup 1% milk
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds lean ground beef
- 2 medium carrots, finely diced
- 2 ribs celery, finely diced
- 1 small onion, finely diced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups reduced-sodium beef broth
- 110 ounce package frozen peas
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Heat oven to 375 degrees. Add potatoes to a large lidded pot and cover with 1 inch of cold water. Bring to a boil; reduce heat to a simmer and cook, covered, 10 minutes or until fork-tender. Drain and return to pot. Add milk, 2 tbsp of the butter, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mash until smooth. Cover and set aside.
- Meanwhile, add remaining 1 tbsp butter to a large saute pan over medium heat. Stir in beef, breaking apart with a spoon, as well as carrots, celery and onion. Cook 15 minutes until vegetables are softened. Stir in flour; cook 1 minute. Stir in tomato paste, beef broth and peas. Bring to a simmer and cook 3 minutes, until liquid is slightly thickened and peas are thawed. Stir in remaining 1/2 tsp of the salt, remaining 1/4 tsp of the pepper, the thyme and rosemary.
- Transfer meat-and-vegetable mixture to a 13 x 9 x 2-inch baking dish. Spread sweet potatoes over mixture, leaving a 1-inch border around the edge. Swirl top with back of a spoon, if desired. Bake at 375 degrees for 30 to 35 minutes or until shepherd's pie is bubbling.
- 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch Pieces
- 2 cloves garlic, halved
- 1/4 cup fat-free milk
- 1/2 teaspoon salt
- 12 ounces uncooked ground Turkey Breast
- 1/2 cup chopped onion
- 1 1/4 cups coarsely chopped zucchini (1 medium)
- 1 cup chopped carrots (2 medium)
- 1/2 cup frozen yellow corn
- 1/4 cup water
- 1 8 ounce can Tomato Sauce
- 2 tablespoons worcestershire sauce
- 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
- 1/8 teaspoon black pepper
- Snipped fresh sage (optional)
- Preheat the oven to 375 degrees F. In a medium saucepan, cook sweet potatoes and garlic, covered, in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Gradually add milk and salt, mashing or beating to make potato mixture light and fluffy. Cover and keep warm.
- Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is brown, stirring to break up turkey as it cooks. Drain, if needed. Stir in zucchini, carrots, corn, and water. Bring to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or until vegetables are tender.
- Add tomato sauce, Worcestershire sauce, sage, and pepper to turkey mixture; heat through. Spoon turkey mixture into a 1-1/2-quart souffle dish or casserole, spreading evenly. Spoon mashed potato mixture in mounds on turkey mixture.
- Bake, uncovered, in the preheated oven for 20 to 25 minutes or until heated through. If desired, sprinkle with additional fresh sage before serving.Makes 4 servings.
Get out the prepared horseradish and sour cream to make this mashed potato-topped shepherd's pie. We predict it will be a new family favorite.
- 1 pkg. (24 oz.) ORE-IDA SteaM N' MASH Cut russet potatoes
- 4 slicesOSCAR MAYER bacon, cut into 1/2-inch Pieces
- 1 lb.boneless Beef round steak, cut into bite-size pieces
- 1 cupORE-IDA Chopped onions
- 2 cupsfrozen mixed vegetables (carrots, corn, Green Beans, peas), thawed
- 1-1/2 cupsHEINZ HomeStyle savory Beef Gravy
- 1/2 cupfat-free reduced-sodium beef broth
- 2/3 cupmilk
- 1/4 cupBREAKSTONE'S or KNUDSEN Sour Cream
- 1 Tbsp.KRAFT Prepared Horseradish
- 1-1/2 tsp. chopped italian parsley
- 1 tsp.garlic powder
- 1 tsp.LEA & PERRINS worcestershire sauce
- Heat oven to 350ºF.
- Microwave potatoes as directed on package. (Do not mash.)
- Meanwhile, cook and stir bacon in large skillet on medium heat 3 to 4 min. or just until bacon is lightly browned but not crisp.Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add steak pieces to reserved drippings in skillet; cook on medium-high heat until evenly browned, stirring frequently.Stir in onions; cook 1 min., stirring occasionally. Add mixed vegetables, gravy, beef broth and bacon; mix well. Bring to boil, stirring occasionally.Simmer on medium-low heat 2 min., stirring constantly.Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Place potatoes in large bowl.Add milk, sour cream and horseradish; mash until ingredients are well blended and potatoes are mashed to desired consistency.Stir in remaining ingredients; spoon over meat mixture.
- Bake 30 to 40 min. or until heated through.