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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Southwest Shepherd's Pie

Source: dLife

A casserole of meat, potatoes, and vegetables with southwest seasoning.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	203.1

Total Carbs	19.2 g

Dietary Fiber	2.2 g

Sugars	4.3 g

Total Fat	5.0 g

Saturated Fat	2.0 g

Unsaturated Fat	0.4 g

Potassium	307.0 mg

Protein	19.0 g

Sodium	185.6 mg

Dietary Exchanges 5.0 Fat, 1.2 Vegetables, 1.6 Meat, 0.0 Milk, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each large onion 2.0
2 each medium garlic cloves 3.0
3 oz shredded carrots 0.5
0 1/2 lb button mushrooms 1.0
1 lb Beef, sirloin, ground, extra lean, raw 1.0
1 tsp ground oregano 0.5
0 1/2 tsp ground thyme 0.5
0 1/2 tsp ground cumin 0.25
0 1/4 tsp black pepper 1.0
1 tbsp Flour, all purpose, unbleached, enriched 1.0
1 cup fat free unsalted beef broth 0.3333
0.3333 cup red wine 2.0
2 tbsp tomato paste 1.0
1 each cooking spray

Toppings 1.0
1 lb russet potatoes 3.0
3 tbsp fat free milk 0.5
0 1/2 tsp salt 0.5
0 1/2 oz whole pickled jalapeno peppers 1.0
1 tbsp fresh cilantro 1.0
1 tbsp chopped scallions 0.25
0 1/4 tsp paprika 3.0
3 tbsp Cheese, monterey jack, shredded

Directions

In a large nonstick skillet, sauté onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until vegetables are wilted and pan liquids are absorbed, about 6 minutes.
Crumble in the ground sirloin and continue to cook, stirring occasionally, until beef is well browned, about 5 minutes. Drain off any excess fat.
Add oregano, thyme, cumin, and pepper. Sprinkle flour over the beef mixture and stir. Add beef broth, wine, and tomato paste. Stir until well combined.
Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole. Lightly spray the foil inside the casserole with cooking spray.
Transfer meat mixture to the prepared casserole. Set aside while you prepare the topping.
Place the potatoes in a pot of boiling water to cover. Reduce heat and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain.
Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy. Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion. Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon. Sprinkle with paprika and cheese.
Bake at 375 degrees F for 40 to 45 minutes, until golden and bubbly (since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips). Serve hot.