Shepherd's Pie

One of the features I like about the WW online e-tools is the ability to find recipes based on certain ingredients. I mostly use it just for tracking weight/measurements & the recipe feature, which was helpful for tonight's recipe! I knew I was going to have some extra veggies on-hand from the produce I bought for last night's Minestrone, and I hate when veggies go to waste because I didn't use them up! So, I searched and I came across a WW version of Shepherd's Pie. I've never actually eaten shepherd's pie before, so I didn't quite know what to expect. I was pleasantly surprised though, and I think we'd have this one again! I did have a bit of leakage through the potatoes when I baked it, but it didn't mess up the taste!

2 potatoes, peeled & diced

1/4 c. low fat sour cream

1 tbsp margarine

2 tbsp olive oil

Salt/Pepper

3 carrots, diced

3 stalks celery, diced

1 leek, chopped (recipe called for onion, but this is what I had on-hand!)

2 cloves garlic, chopped

1 pound lean ground beef (or turkey)

3 tbsp flour

1 tsp rosemary

1 tsp thyme

2 c. beef broth

1. Boil your potatoes until they are tender. Meanwhile, chop veggies & sautee in a skillet with olive oil until tender.

2. Once potatoes are finished, drain them and add sour cream & margarine. Beat until smooth, season with salt/pepper, and set aside.

3. Once veggies are tender, add ground beef and cook through. Once meat is cooked, add flour, rosemary, thyme, salt, & pepper, and stir well til all is coated.

4. Add beef broth to the meat/veggie mixture and simmer until sauce thickens.

5. Once sauce has thickened, pour mixture into a square or round baking dish, then spread mashed potatoes on top. Bake in a 400 degree oven until potatoes just start to brown on top, about 20-30 minutes. Let sit a couple minutes before serving, then enjoy!