Dinner

Janice's MidEast sheppard's pie is for Dinner.

Janice's MidEast sheppard's pie takes 30 minutes to prepare.

Janice's MidEast sheppard's pie takes 30 minutes to cook.

Janice's MidEast sheppard's pie makes 4 servings.

The ingredients for Janice's MidEast sheppard's pie are:

topping
4 cups cooked squash, seasoned with salt and pepper
filling
90% lean ground sirloin
1 large carrot
1 stalk celery
1 can of peas
1 onion
can of low sodium beef broth
1 TBL tomato paste
2 TBL flour
2 tsp worcestershire sauce
2 tsp pumpkin pie spice
1 - 2 TBL ground cumin
1 tsp smoked paprika

Here is how you make Janice's MidEast sheppard's pie:

cook and mash squash. add salt and peper whisk broth , paste , worcestershire sauce, and flour... set asidebrown meat, drain and set aside. season with salt and pepperin same pan, cook onion, celery and carrot. add broth to help cook when soft, add meat back to pan, pumpkin pie spice, cumin, and broth mixture add peas and cook for a few minutes until bubbly. in a caserole pan, put in filling, top with squash and sprinkle with paprika. bake on 400 for 15 minutes.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user RUFPLAY.

The nutritional information for Janice's MidEast sheppard's pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 308.9

• Total Fat: 10.8 g
• Cholesterol: 70.0 mg
• Sodium: 560.7 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 6.2 g
• Protein: 29.0 g