By using sirloin steak instead of traditional ground lamb, this 20-minute skillet shepherd’s pie cuts out up to 95 calories and 12 grams of fat per serving!
4 sweet potatoes
2 Tbs. butter-canola spread
1 lb. sirloin steak, cubed
1 Tbs. olive oil
1 onion, chopped
2 tsp. minced fresh** herbs**, like rosemary and/or thyme
1 pkg. (1 oz.) beef gravy mix, like McCormick
1 bag (16 oz.) mixed vegetables, like beans, corn and carrots, thawed
1. Poke potatoes with knife; place on microwave-safe plate. Microwave 8 min. or until tender, turning once. Peel and mash potatoes with butter-canola spread. Season with salt and pepper. Set aside.
2. Meanwhile in skillet, cook steak in oil, in batches, 4 min. or until browned; set aside. Add onions and herbs to skillet; cook 3 min. Stir in gravy mix and 1 cup water. Add vegetables. Let simmer 5 min. Add steak and juices. Let simmer 3 min. Spread potatoes in center of skillet.
Active time: 10 min.
Total time: 20 min.
Per serving: Cal. 540 Pro. 29g Carb. 50g Fiber 7g Sug. 17g
Chol. 93mg Sod. 620mg Total fat: 24g Sat. 8g Trans. 0g
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