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Pimblett's Shepherd's Pie















Trans-fat Free, High Fiber


Potato topping
6 medium potatoes
peeled, quartered
¼ cup milk
1 tablespoon butter
1 pinch nutmeg
1 x salt and black pepper
2 tablespoons olive oil
2 medium onions
1 tablespoon parsley leaves
finely chopped
1 teaspoon thyme
1 teaspoon sage
1 pound ground beef
¼ cup water
2 medium carrots
finely chopped
2 tablespoons all-purpose flour
1 each beef bouillon cubes
low sodium
1 teaspoon sugar
1 teaspoon ketchup
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
1 x salt and black pepper


For topping, place potatoes in large saucepan of cold, salted water.

Bring to boil, then simmer partially covered 20 minutes or until very tender.


Add milk, butter, nutmeg, salt and pepper to taste.

Mash potatoes until smooth and fluffy.

Keep warm.

For filling, heat oil in large skillet over medium heat.

Add onions, parsley, thyme and sage.

Cook 5 minutes or until onions have softened slightly.

Add beef and water to pan, stirring frequently to break up meat; cook until no longer pink, about 3 to 5 minutes.

Stir in carrots; cover, reduce heat and cook 15 minutes, stirring occasionally.

Stirring continuously, add flour, bouillon cube, sugar, ketchup, mustard, worcestershire sauce, salt and pepper to taste.

Cook 5 minutes.

Skim and discard any fat.

Place meat mixture in buttered ovenproof casserole dish about 9 inches square.

Spread potato mixture on top.

Score topping using prongs of fork.

Bake in preheated 350℉ (180℃) F oven 30 to 40 minutes, until potatoes are golden brown on top and filling is hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 63940% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 200mg 8%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 26%
Sugars g
Protein 67g
Vitamin A 107% Vitamin C 43%
Calcium 10% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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