SHEPHERD'S PIE

6 Medium Potatoes 1 Pound Carrots, cut into 1/4" slices 1 1/2 Pound Lean Ground Beef 1 Onion, chopped 1 Jar (12 OZ) Fat Free Gravy 1/2 Teaspoon Sage 1/2 Teaspoon Dried Thyme

1/4 Teaspoon Dried Rosemary, crushed 1/4 Teaspoon Pepper 1/3 Cup Fat Free Milk 1 Tablespoon Margarine 2 Tablespoons Parmesan Cheese, grated

Peel and cube the potatoes, place in a large pot of boiling water. Bring to a boil and cook for 20 minutes or until tender. Add 1" water in another pan; add carrots. Bring to a boil and cover and simmer until tender 7-9 minutes. Drain. In a skillet, cook the beef and onion until browned. Stir in the carrots, gravy and next 4 ingredients. Transfer to a 3-quart baking dish, sprayed with cooking spray. Drain the potatoes and mash with the milk and margarine. Spread over the meat mixture. Sprinkle with the cheese. Bake uncovered at 375° for 40-45 minutes. Serve.

SERVINGS 6; CALORIES 390; FAT 13 g; PROTEIN 30 g; CARBS 43 g; FIBER 6 g; CHOL 53 mg; SODIUM 859 mg SERVING SIZE= 1/6 of Recipe Exchanges: 3 Meat; 2 Vegetable; 2 Starch; 1/2 Fat

Copyright © Low Cal Diner All Rights Reserved.
Updated 10/18/01