Easy Shepherd’s Pie
- CKD non-dialysis
1/8 of pie
- 1 medium onion
- 3/4 cup carrots
- 3 garlic cloves
- 2 medium potatoes
- 4 tablespoons butter
- 1-1/2 pounds lean ground beef (7% fat)
- 1/2 teaspoon black pepper
- 2 teaspoon Worcestershire sauce
- 1/3 cup tomato sauce
- 3/4 cup frozen green peas
- 1 cup 1% low-fat milk
- 1/2 cup brown gravy
Chop onion and carrots. Mince garlic cloves. Peel potatoes and cut into 1/2 inch pieces. Boil in a large pot of water for 5 minutes. Drain water, replace with fresh water and boil again until potatoes are tender; drain.
While potatoes are cooking, melt 2 tablespoons butter in a large frying pan. Over medium heat, sauté onions and garlic until tender (10 minutes).
Add ground beef and sauté until no longer pink.
Add pepper, Worcestershire sauce, tomato sauce and vegetables. Simmer on low heat, uncovered, for 10 minutes.
Preheat oven to 400° F.
Mash potatoes in a bowl with 2 tablespoons of butter. Mix in milk to give potatoes a creamy consistency. Add pepper to taste.
Spread beef evenly in a baking dish. Cover evenly with mash potatoes. Use a fork to make a design.
Bake for 30 minutes until bubbly. To brown top, broil for 2 minutes if desired.
Serve 1 tablespoons of gravy over each portion.