30 Minute Cottage (Shepherd’s) Pie

Description

Ingredients

3 pounds potatoes, such as russet, peeled and cubed

2 tablespoons Greek yogurt

1/2 cup chicken broth

1 tablespoon butter

1/2 cup skim milk

sea salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 3/4 pounds extra-lean ground beef, (or lamb, if desired)

1 teaspoon garlic, minced

1 12 oz.bag frozen peas and carrots, cooked according to package directions

1 onion, chopped

2 stalks celery, chopped

4 tablespoons butter

4 tablespoons all-purpose flour

2 cups chicken broth or beef broth

2 teaspoons Worcestershire

1 teaspoon paprika

1/2 cup shredded cheddar cheese

instructions

Boil potatoes in salted water until tender.

Drain potatoes and pour them back into the same pot. Combine greek yogurt, chicken broth, 1 tablespoon butter, and skim milk. Mash potatoes and add the cream mixture and continue mashing until almost smooth.

While potatoes boil, preheat a large skillet over medium-high heat. Add oil to a hot pan with the beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add the garlic to the meat. In a small skillet, add 1 teaspoon olive oil, and over medium heat, cook the onion and celery. Once they are tender, add the onion and celery to the meat. In the same small skillet that you cooked the veggies, cook the butter and flour together for 2 minutes over medium heat. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and carrots.

Preheat broiler to high. Fill a rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and cheddar cheese and broil 6 to 8 inches from the heat until potatoes are evenly browned and cheese is melted.