Tonight was Shepherd's Pie. Not the extravagant high calorie stuff (yum!), but a Weight Watchers recipe that I saved from years ago. It's actually more like a goulash or hash I think.
Brown together 1lb lean hamburger and 1/2 large onion chopped. Add 1 cup beef broth (I use "Better Than Bullion" made about double strength). Add 1 cup frozen green peas. Add 1 cup small peeled carrots, sliced (I buy the ready to eat miniature ones in the plastic bags in the produce section). Cook all that together over medium heat for maybe 10 minutes. If you want a less runny texture, either cook it until the water evaporates or use a little cornstarch/water paste added in to thicken it (my preference). While that is cooking, make some instant potatoes. I use the bags of Idaho brand that you just mix in with 2 cups of boiling water. Set oven to bake at 350. Dump meat mixture into round glass casserole dish. Top with mashed potatoes (easiest to take a spoon and splash small dollops of potatoes evenly on top of meat mixture, then smooth with a spoon so it looks like a meringue topping on a pie). Bake in the oven until you're ready to eat it. Doesn't make much difference if you bake it for 20 minutes, 30 minutes, 45 minutes. I tend to shoot for 35 to 40 minutes usually. I add pepper at the end because my wife does not like pepper. You may not need to add any salt - the bouillon may add enough saltiness all by itself - so taste first before over salting.
It's not gourmet, but it's not bad for a quick and easy one dish complete meal. It's a bit of a stretch to call it "Shepherd's Pie", but that's my story and I'm sticking with it! The real Shepherd's Pie - with a golden pastry crust and filled with lamb - yum!!!
