Shepherd's Pie Make Over

Shepherd's Pie Makeover

My favourite shepherd's pie by Rachel Ray is a whopping 17 points per serving by my estimation. When you only get 20 points a day to eat, that is too many for one meal. I have managed to whittle the points down to 7 per serving. Hubby could not tell much difference between the taste of the old and new versions, and he takes his shepherd's pie very seriously. Even if you aren't on Weight Watchers, this new version is much healthier and lower in fat and calories.

2 pounds potatoes, peeled and cubed

2 tablespoons light spreadable cream cheese (herb and garlic flavour adds a nice touch) or light sour cream

½ cup broth or reserved potato cooking water

salt

1-1/4 pounds extra-lean ground beef

½ pound fresh mushrooms, any kind, finely diced

1 carrot, peeled and chopped

1 onion, chopped

1 tablespoon light butter

2 tablespoons flour

1 cup plus 1 tablespoon beef broth, divided

2 teaspoons Worcestershire sauce

½ cup frozen peas

1 teaspoon sweet paprika

2 tablespoons chopped fresh parsley leaves

Boil the potatoes in salted water until tender, about 12 minutes. Drain the potatoes, reserving ½ cup water if needed. Pour into a bowl and mash with water or broth and cream cheese until almost smooth.

While potatoes are cooking, spray a large skillet with non-stick spray and preheat over medium high heat. Add beef and mushrooms to pan and season with salt and pepper. Brown mixture for 3-4 minutes. Drain off drippings , if necessary, and add carrots and onions. Cook veggies with meat for 5 minutes, stirring frequently. In a second small skillet or saucepan cook butter with flour and 1 tablespoon beef broth for 2 minutes. Whisk in remaining broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from heat until potatoes are evenly browned. Garnish with parsley and serve.

Estimated points per serving: 12 points in each of 4 very large servings, 7 points in each of 6 generous servings.