Slimmed Down Shepherd's Pie

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Slimmed Down Shepherd's Pie

Happy Friday lovelies!  I have invited the oh so sweet Gina from Acute Designs over to the blog today to share her favorite slimmed down comfort food recipe just in time for St. Patty's Day.  Hope you enjoy, you will just love her!

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Hello Eat Yourself Skinny readers!  My name is Gina and I blog everything from diy projects to recipes  to small business advice to my life over at {Acute Designs}.  

My husband is from Ireland, so I tend to cook a lot of foods with an Irishman's palate in mind.  With St. Patrick's Day coming up next week, I wanted to share with you all a quintessential Irish recipe.  Since all of Kelly's recipes are delicious and healthy, I decided to slim down a traditional shepherd's pie recipe.  

Slimmed Down Shepherd's Pie 
{makes about 8 servings}

-1 pound ultra lean ground beef {you can also use ground chicken or turkey but I prefer the beef flavor in this dish}
-4 medium carrots, peeled and diced into small pieces
-1 medium onion, diced
-1 tablespoon tomato paste
-1 1/2 teaspoons dijon mustard
-1 cup hot beef stock
-1 1/2 cups of frozen peas
-2 1/2 pounds russet potatoes {about four medium} cut into large chunks
-1/4 cup plus 1 tablespoon butter spread {I like to use Earth Balance but you can use any brand or real butter, if that's your thing}
-1 cup of chicken stock
-salt and pepper
-3 tablespoons of olive oil

1. Cut the potatoes into large chunks {I leave the peel on, but if you don't like peel in your mashed potatoes, feel free to peel them first} and place in a large pot. Cover with water and the lid and boil on low for about 30 minutes.

2. While the potatoes are boiling, heat the olive oil in a large saute pan set over medium heat.  Add the carrots, onions, and a teaspoon of salt and let cook {but not brown} for about 10 minutes.

3. Increase the heat to high and add in the lean ground beef.  Brown the beef for about four minutes, then add in the tomato paste, dijon mustard, and hot beef stock.  Stir all together and reduce the heat to low and let cook until the liquid has almost all evaporated.  This will take about 20 minutes.

4. While the meat is cooking, check the potatoes.  If they are fork tender, drain the water from the pot and mash the potatoes.  Once the potatoes are mashed to your liking, add in the chicken stock, butter spread, two teaspoons of salt, and a little black pepper.  Stir all together until nice and fluffy.  If the potatoes feel too dry, add in a little more chicken broth.

5. Once the liquid has nearly evaporated from the meat, turn off the heat and spread the meat out in the bottom of a baking dish.  Top with the frozen peas {they will cook in the oven} and finish off with the mashed potatoes. 

6. Melt the one tablespoon of butter spread and brush over the top of the mashed potatoes.  Pop the dish in a 350 degree oven for about 55 minutes.

When you take the shepherd's pie out of the oven, the potatoes will be crispy on top and the inside will be warm and so delicious.  This meal is super comforting and would be the perfect St. Patrick's Day dinner.  I hope you guys love it!  

xo,
Gina


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