Shepherd's Pie
INGREDIENTS:
1 lb Beef round steak, trim all 4 md Baking potatoes, peeled
-- fat & cut diag. -- cut in 1 1/4" pcs.
-- thin 3" long strips 3 md Carrots, peeled & cut
3 tb Beef broth, defatted or -- in 1/2 to 3/4" pcs.
Beef bouillon 2 Garlic cloves; sliced
-- (more if needed) 1/2 ts Dried thyme leaves (generous
1 tb Canola or safflower oil 1/4 ts Salt; optional
4 md Yellow onions or 12 small 1/8 ts Black pepper
-- whole onions 1 md Zucchini; cut in 1/4" slices
-- peeled and quartered
1 lb Beef round steak, trim all 4 md Baking potatoes, peeled
-- fat & cut diag. -- cut in 1 1/4" pcs.
-- thin 3" long strips 3 md Carrots, peeled & cut
3 tb Beef broth, defatted or -- in 1/2 to 3/4" pcs.
Beef bouillon 2 Garlic cloves; sliced
-- (more if needed) 1/2 ts Dried thyme leaves (generous
1 tb Canola or safflower oil 1/4 ts Salt; optional
4 md Yellow onions or 12 small 1/8 ts Black pepper
-- whole onions 1 md Zucchini; cut in 1/4" slices
-- peeled and quartered
Recipe by: Skinny One-Pot Meals -
ISBN 0-940625-75-X
Preheat oven to 350 F.
In large, shallow roasting pan, spread out pieces of meat so they are separated fromone another. Roast 10 to 15 mins, stirring once or twice, until meat is browned on all sides.
Remove pan from oven. Add broth, along with oil, onions, potatoes, carrots, and garlic. Stir to mix. Sprinkle with thyme, salt, if desired, and pepper. Stir to coat. Return to oven, and roast an additional 45 mins, stirring occasionally.
If vegetables and meat seem dry, add a bit of bouillon. Stir in zucchini and roast an additional 10 to 20 mins, stirring once, until potatoes are tender and have begun to brown.
NUTRITIONAL DATA: Per Serving: Calories 323 Fat (gm) 6.9 Sat. fat (gm) 1.7 Cholesterol (mg) 68 Sodium (mg) 65 Protein (gm) 31 Carbohydrates (gm) 34 % Calories from fat 19
ISBN 0-940625-75-X
Preheat oven to 350 F.
In large, shallow roasting pan, spread out pieces of meat so they are separated fromone another. Roast 10 to 15 mins, stirring once or twice, until meat is browned on all sides.
Remove pan from oven. Add broth, along with oil, onions, potatoes, carrots, and garlic. Stir to mix. Sprinkle with thyme, salt, if desired, and pepper. Stir to coat. Return to oven, and roast an additional 45 mins, stirring occasionally.
If vegetables and meat seem dry, add a bit of bouillon. Stir in zucchini and roast an additional 10 to 20 mins, stirring once, until potatoes are tender and have begun to brown.
NUTRITIONAL DATA: Per Serving: Calories 323 Fat (gm) 6.9 Sat. fat (gm) 1.7 Cholesterol (mg) 68 Sodium (mg) 65 Protein (gm) 31 Carbohydrates (gm) 34 % Calories from fat 19