Upside-Down Shepherd's Pie
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 468 |
| pro | 29 g |
| total fat | 19 g |
| sat. fat | 9 g |
| carb | 47 g |
| fibre | 4 g |
| chol | 74 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 23 |
| vit A | 8 |
| vit C | 37 |
| folate | 17 |
Serve with fresh sliced tomatoes and sweet onions in your favourite vinaigrette.
Ingredients
- 2 lb Yukon Gold potatoes, peeled and cut_in chunks
- 2 tbsp milk
- 1 tbsp butter
- 1 tsp salt
- 1 lb lean ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup corn kernels
- 1/2 cup beef stock
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 1/4 tsp pepper
- 1/3 cup shredded Cheddar cheese
- 1/4 cup diced sweet green peppers
Preparation
In saucepan of boiling salted water, cover and cook potatoes for 15 minutes or until tender. Drain; mash with milk, butter and half of the salt. Spread in 8-cup (2 L) casserole dish.
Meanwhile, in nonstick skillet, cook beef, onion and garlic over medium-high heat, stirring often, for 5 minutes. Spoon off any fat. Sprinkle with flour; cook, stirring, for 2 minutes.
Stir in corn, stock, ketchup, Worcestershire, pepper and remaining salt ; cook for 10 minutes over medium heat. Spoon over potatoes. Sprinkle with cheese; broil until melted. Sprinkle with green pepper.
Source : Canadian Living Magazine: June 2000
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