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Shepherd's Pie 1 2/3 cups IdahoŽ instant mashed potato flakes, divided
1 pound of lean ground beef
1/4 cup of chopped onion
1/2 cup of tomato sauce
3/4 cup skim milk, divided
1 tablespoon of brown sugar
1/8 teaspoon of ground allspice
1/2 teaspoon of salt
1/8 teaspoon of pepper
One 10 ounce package of frozen mixed vegetables, thawed
1 1/4 cups of hot water
2 tablespoons of margarine
1/4 teaspoon of salt
1/2 cup of reduced-fat shredded Cheddar cheese (2 ounces)
Combine 1/3 cup potato flakes, beef, onion, tomato sauce, 1/4 cup milk, brown sugar, allspice, 1/2 teaspoon salt, pepper and thawed vegetables in a medium bowl, stirring well. Press beef mixture into a 9-inch microwave-safe pie plate. Cover with wax paper and microwave at HIGH 10 to 11 minutes, or until meat is cooked, rotating a half-turn after 5 minutes. Let stand, covered, 5 minutes; drain and set aside. Combine water, remaining 1/2 cup milk, margarine and 1/4 teaspoon salt in a large glass bowl; stir in remaining 1 1/3 cups potato flakes. Microwave at HIGH 3 to 4 minutes, or until bubbly. Stir well; let stand 1 minute. Spread potato mixture over beef mixture, sealing to edge of pie plate. Sprinkle with cheese; microwave, uncovered, at HIGH 2 to 3 minutes, or until cheese melts. Serve immediately. 4 to 6 servings Shepherd's Pie 2 |
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