Shepherd's Pie Casserole
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Ingredients
  1. 4 Idaho potatoes, chopped
  2. 1 small cauliflower, chopped (about 6 cups)
  3. 1⁄4 cup non-fat milk
  4. 2 tablespoons olive oil
  5. 1 tablespoon butter
  6. 1 pound 90% lean ground beef
  7. 1 large onion chopped (about 2 cups)
  8. 4 cups diced carrots
  9. 5 cups cooked chicken, chopped
  10. 1⁄4 cup whole wheat bread crumbs
  11. 2 cup diced parsnips
  12. 1 teaspoon dried rosemary
  13. 1 teaspoon dried thyme
  14. 2 tablespoons flour
  15. 1, 10 ounce package frozen peas, thawed
  16. 1, 15.5 ounce can lentils, drained and rinsed
Instructions
  1. 1. Place potatoes and cauliflower in a large pot and cover with
  2. water. Place the pot on the stove over high heat. Bring the water to
  3. a boil and cook the vegetables for about 20 minutes or until soft.
  4. Drain the water and mash the vegetables with milk.
  5. 2. Heat a large sauté pan over medium heat and add olive oil and
  6. butter. Add ground beef and cook until starting to brown, about 10
  7. minutes. Add onion, carrots and parsnips and cook for about 15
  8. minutes, until they begin to soften. Season with rosemary and
  9. thyme.
  10. 3. Add the flour to the meat and vegetables, stirring to coat. Add
  11. the beef broth, while stirring. Bring the broth to a simmer and cook
  12. for about 15 minutes, until the vegetables are soft and the sauce
  13. has thickened. Add the peas and lentils.
  14. 4. Spray an aluminum casserole pan with cooking spray. Pour the
  15. beef and vegetable mixture into the bottom of the pan. Top with the
  16. mashed potatoes, and spread into an even layer. Wrap with plastic
  17. wrap and freeze.
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