Years ago, maybe five, in CL there was a lightened recipe for what I think they called shepherd's pie. All I remember is it had, I think, turkey and I know for a fact it had green beans and potato. It was fab from what I remember. Does that ring anybody's bell? I know you made it from scratch, no canned ingredients...if that helps.
Here is a Shepherd's Pie recipe that appeared in September 1995. Green beans are the very first ingredient, so I thought this might be the one you are looking for.
1 cup sliced green beans (1/2-inch)
1/2 pound ground round
1 cup chopped onion
1 large garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 pound mushrooms, quartered (3 cups)
1/4 cup all-purpose flour
1/4 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes, drained, and chopped
1/4 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray
1 1/2 pounds baking potatoes, peeled, and cubed
1/3 cup 2% low-fat milk
1/4 teaspoon salt
1/8 teaspoon pepper
Steam green beans, covered, 3 minutes or until tender. Set aside.
Cook meat, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in oregano, basil, and thyme; cook over medium-high heat 1 minute. Add mushrooms; cook 2 minutes. Stir in flour. Gradually add wine, stirring constantly. Add tomatoes, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 2 minutes or until thickened, stirring frequently. Remove from heat; stir in green beans.
Spoon meat mixture into a 2-quart casserole coated with cooking spray; set aside.
Place potatoes in a large saucepan; cover with water, and bring to a boil. Reduce heat, and cook 20 minutes or until very tender. Drain well, and return potatoes to pan. Add milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper; beat at medium speed of a mixer until smooth.
Spread mashed potatoes over meat mixture, and bake at 375 degrees for 30 minutes or until thoroughly heated. Broil casserole 5 minutes or until potatoes are browned.
(serving size: 2 cups)
My search in MasterCook also came up with the following. It doesn't have green beans, but it does look interesting.
Texas Shepherd's Pie
1 1/2 pounds peeled baking potato, cut into 1/4-inch thick slices
1/3 cup low-fat buttermilk
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound ground round
1/2 cup chopped onion
1/3 cup chopped celery
1/4 cup shredded carrot
1/2 teaspoon fennel seeds, crushed
1 teaspoon instant minced garlic
1 1/2 cups salsa
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1. Preheat oven to 375º
2. Place potato slices in a medium saucepan. Cover with water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until tender; drain. Return potato slices to pan. Add buttermilk, 1/4 teaspoon salt, and 1/4 teaspoon pepper; beat at medium speed of a mixer until smooth. Set aside.
3. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble; drain. Return meat to pan. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, onion, celery, carrot, fennel seeds, and garlic; cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring frequently. Add salsa; simmer over medium-low heat 10 minutes. Spoon into an 8-inch square baking dish coated with cooking spray; spread potato mixture over meat mixture. Sprinkle with cheese. Bake, uncovered, at 375º for 20 minutes or until thoroughly heated.
thank you very much, Robin. That definitely sounds like it! cutting and pasting as we speak...
We had the September 95 Shepherds Pie tonight... 8.5... definite keeper!
My SO ( who hates mushrooms!) adored this... Finally!
The Texas Shepherd's Pie is one of my favorites. I make it frequently.
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