Shepherd’s Pie is a classic wintry dinner and it’s not easy finding a low sodium Shepherd’s Pie recipe, but this one has only 139 mg per serving, it has some creative ingredients. Stay away from adding any cheese into your pie, that’s where a lot of hidden sodium is and you won’t miss it.
1 lb. extra lean ground beef
2 cup diced onion (1 med/large onion)
1 tablespoon minced garlic (3 cloves)
1 cup diced carrot (about 3 small carrots, peeled)
1 cup diced celery (2-3 stalks, with leaves)
1/3 cup red wine
1 tablespoon balsamic vinegar
2 teaspoon sodium-free beef bouillon granules
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground mustard
1/4 teaspoon ground rosemary
6 Cups of your favorite mashed potatoes
1 tablespoon unsalted butter
2 tablespoon low fat sour cream
½ teaspoon ground black pepper
Cook your potatoes in a pot until tender; add butter, sour cream and pepper then mash.
In your frying pan sauté garlic, onion and ground beef until completely browned, add the remaining filling ingredients reduce heat and simmer for 30 minutes.
Remove from the fry pan into a 2 quart casserole dish, put aside.
Preheat the oven to 350 degrees. Place the casserole dish on the middle rack in the oven and bake, uncovered, 35-40 minutes. Remove from oven and serve immediately.
Tip: Sometimes I add a bag of mixed frozen vegetables if you want a quick way of adding your vegetables into your dish.