Shepherd’s Pie

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Potato pie
Shepherd’s Pie
 
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This delicious comfort food is sure to delight your whole family!
Serves: 4

Ingredients
  • 1 ½ lb Russet potatoes, peeled and cut into large chunks
  • 2 tsp extra virgin olive oil
  • 1 large leek, white and light green parts thinly sliced, rinsed well
  • 2 medium carrots, peeled and sliced into ¼ inch rounds
  • 2 medium turnips, diced
  • ½ cup fresh or frozen peas
  • ¼ lb fresh green beans, trimmed and cut into ½ inch pieces
  • 5 cloves garlic, smashed
  • 2 cups low sodium vegetable broth, divided
  • 3 large Swiss chard leaves, torn into medium pieces
  • 2 sprigs thyme, leaves chopped
  • 2 cups cooked cannellini beans
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • ⅓ cup low fat milk
  • 2 Tbsp low fat sour cream
  • 1 Tbsp chopped fresh chives

Instructions
  1. Preheat oven to 400 degrees. Place potatoes in a large pot filled with enough cold water to just cover them. Bring water to a boil, cover and reduce heat to low. Simmer until tender, about 15 minutes. Drain potatoes very well and set aside. Reserve pot.
  2. Meanwhile, add oil to a large Dutch oven or saucepan on medium high. Add leek and saute for 5 minutes, stirring often, until they begin to often. Add carrots, turnips, peas, green beans
  3. and garlic and saute for 10 minutes more, stirring occasionally, until vegetables begin to soften and brown bits form on bottom of pan. Pour in ½ cup broth, scraping brown bits from bottom as broth evaporates.
  4. Add chard and thyme and saute until chard wilts, about 2 minutes. Add cannellini beans, remaining 1 ½ cups broth, salt and pepper and simmer for 10 minutes, until liquid thickens and reduces slightly, and vegetables are fork tender.
  5. While vegetables cook, warm milk in pot reserved for potatoes. Add potatoes and mash with a potato masher until mostly smooth. Stir in sour cream and chives.
  6. Transfer vegetables to a 10 inch pie dish. Spread potatoes over top of vegetables to edges of dish. Put dish on baking sheet and transfer to oven. Bake until vegetable liquid bubbles and potato topping begins to brown, about 20 minutes.
  7. Remove from oven and let rest for 10 minutes. Serve hot.

Nutrition Information
Serving size: 2 cups Calories: 366 Fat: 5 g Carbohydrates: 68 g Sugar: 9 g Fiber: 12 g Protein: 14 g