Just East of Eden : SHEPHERD’S BEEF PIE Recipe

Sunday, September 16, 2018

SHEPHERD’S BEEF PIE Recipe

Getting gutsy and spreading our wings with the monitored meals :-)

We think this meat-n-potatoes-dish will do as well for tonight’s Supper meal as the fish dish did last night. I am using buffalo instead of beef because the fat content in buffalo is quite a bit leaner than in beef, and my Blackfoot blood appreciates the buffalo when I can get my hands on it; LOL

This dish also comes from my ‘Weight Watchers 365-Day Menu Cookbook’. And it freezes well too.

SHEPHERD’S BEEF PIE Recipe ~ Makes 4 servings

12 ounces cubed sirloin of Beef * 1-1/2 cups Beef Broth * 1 teaspoon Salt * 2 bay Leaves * Dash Thyme leaves * 2 whole Cloves * 1 cup sliced carrots * 1 cup sliced mushrooms * 1 cup diced Celery * 1 cup diced Onions * 1 Tablespoon + 1 teaspoon Flour * 1 pound peeled, COOKED Potatoes - mashed * 1 Tablespoon + 1 teaspoon Margarine * ½ cup skim Milk * 4 ounces grated Cheddar cheese * 1 Tablespoon chopped Chives

Prepare and boil potatoes. When potatoes are fork tender, mash with margarine, milk, chives, and cheese. Put in refrigerator.

In a medium saucepan place beef cubes, broth, salt, bay leaves, cloves, and thyme leaves. Cover and simmer for approximately 1-1/2 hours.

Take mashed potatoes out of ‘fridge and allow to soften at room temperature while finishing the shepherd’s pie filling.

To the beef broth, add carrots, mushrooms, celery, and onions. Simmer until veggies are just tender. In a small bowl mix flour and some of the beef broth; stirring constantly to form a smooth paste – add to beef and veggies; simmer 5 minutes longer.