Dinner

Vegetable-Beef Shepherd's Pie is for Dinner.

Vegetable-Beef Shepherd's Pie takes 25 minutes to prepare.

Vegetable-Beef Shepherd's Pie takes 80 minutes to cook.

Vegetable-Beef Shepherd's Pie makes 4 servings.

The ingredients for Vegetable-Beef Shepherd's Pie are:

Lean Ground Sirloin 10% Fat, 16 oz
Carrots, raw, 1.5 cup, chopped
Onions, raw, 1 cup, chopped
Chili powder, 1 tbsp
Baked Potato (baked potatoes), 2 potato (2-1/3" x 4-3/4")
Daisy Light Sour Cream, 4 tbsp
Lima Beans, 1 cup
Fire Roasted Diced Tomatoes w/Garlic - Hunt's (1/2 cup), 3.5 serving
1/2 tsp salt+more to taste
1/8 tsp pepper+ more to taste

Here is how you make Vegetable-Beef Shepherd's Pie:

Pierce the skin of the potato & bake the potatoes(no foil needed) at 400 for 1 hour.Let cool enough to touch.In a 10in' skillet, cook beef, carrots & onions about 8 minutes or until beef is browned and the carrots are tender. drain fat. Stir in chili powder, 1/2 tsp salt, 1/8 tsp pepper. Add tomatoes; bring to boiling. Simmer uncofered 5 minutes or until liquid is nearly evaporated.Peel skin off the potatoes & mash with the sour cream. Add salt & pepper to taste.Spoon meat into 4qt casserole dish and cover with mashed potato.Bake for 15-20 minutes or until lightly browned.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user MSMINDYF.

The nutritional information for Vegetable-Beef Shepherd's Pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 422.2

• Total Fat: 13.4 g
• Cholesterol: 67.7 mg
• Sodium: 936.5 mg
• Total Carbs: 42.8 g
• Dietary Fiber: 9.1 g
• Protein: 32.1 g