- May. 28 2019
A healthier version of classic Shepherds Pie featuring ground sirloin and vegetables in a savory Guinness sauce, topped with mashed potatoes and baked until piping hot.
Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter and skim milk. Season with salt and pepper to taste. Set aside.
Preheat oven to 375° F.
In a large pan, add oil and saute onions, carrots, and garlic, at medium heat until tender but still firm. Add mushrooms and saute for 1-3 more minutes, or until browned.
Move veggies over to one side of the pan, and add ground sirloin to the other side (so the sirloin has its own room to groove) and Worcestershire sauce. Break up the meat into bite -size pieces as it browns.
Once meat has browned, add peas and cook for 1 minute. Pour in beer, beef broth, Worcestershire, and spices. Bring to a boil, reduce heat and simmer until beer and beef stock have reduced.
Sprinkle in flour and continue to cook until sauce is desired thickness. If too thick, add a little more beef stock, a tablespoon at a time until sauce is thinned out to your liking.
Spread the sirloin and veggie mixture in an even layer on the bottom of an approximately 9×13 inch baking dish or 4 individual ramekins. Top with the mashed potato mixture and brush with egg whites.
Bake for 20 minutes, or until golden brown. Remove from oven and sprinkle with green onion.
4 servings = per serving
Fat: 11 g
Carbs: 59 g
Protein: 36 g