Shepherd's Pie

After last week's earthquake and hurricane, its time for comfort foods.  Comfort foods are traditionally fattening fare, but you can slim down your shepherd's pie with a few tweaks.

Created in northern England and Scotland, where sheep herding was big, shepherd’s pie evolved from classic meat pie dishes made in the Middle Ages. Today, this stick-to-your-ribs meal is an American favorite. Many comfort food is food prepared traditionally that may have a nostalgic or sentimental appeal.

I have heard that “fat equals flavor.” The problem with this is that  much fat can lead to health issues. like a a quadruple bypass. The mashed potatoes and gravy are where the fat is. Cut back the high-fat ingredients by using lower-fat substitutes such as low-fat milk and butter. You can also lighten up the meat portion by using 90% or higher ground sirloin beef and ground turkey, or better yet make a a vegetarian pie.

Happy cooking and eating!

Ingredients    

• 1 lb. lean ground beef or turkey
• 1 onion, chopped
• 2 garlic cloves, minced
• ½ Teaspoon light butter
• 10 oz can creamed corn 
• 10 oz. can cream of mushroom soup with roasted garlic  
• Salt and pepper to taste
• 3 cups mashed potatoes (2-3 potatoes)   

Preparation:

Preheat oven to 375 degress.In heavy skillet cook ground beef, onion and garlic until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir in cream corn and soup and cook until hot, about 4 minutes, then salt and pepper to taste.

Boil the potatoes and cook for about 20 minutes until tender. Add ½ teaspoon butter and mash thoroughly. Don’t allow the potatoes to become too wet or they won’t crisp up nicely in the oven.

Spoon the meat mixture into an oven proof 9 inch pie plate. Spoon mashed potatoes over meat mixture. Sprinkle paprika. Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling.

Serve with optional salad or bread.