WW Mini Shepherd’s Pies

Weight Watchers Recipe

Ratings (30)

5PointsPlus Value

Prep time: 25 min

Cook time: 35 min

Other time: 0 min

Serves: 6

These individual shepherd's pies freeze really well. Heated up later, they are the perfect portions for a comfort-food dinner.

Ingredients   1 1/4 pound(s) uncooked Yukon gold potato(es), cut into 1-inch pieces    1 tsp table salt, divided      1 medium uncooked scallion(s), finely chopped      2/3 cup(s) fat free skim milk    1 pinch black pepper    1 spray(s) cooking spray      3/4 pound(s) uncooked 93% lean ground beef      1 small uncooked onion(s), finely chopped      2 medium uncooked carrot(s), finely chopped    1 clove(s) (medium) garlic clove(s), minced    2 1/2 tsp garlic herb seasoning      1 cup(s) no salt added canned tomato sauce      1 1/4 cup(s) frozen cut green beans, thawed    6 Tbsp low fat shredded cheddar cheese    Instructions Preheat oven to 400ºF. Place six 6-oz ramekins on a rimmed baking sheet; set aside. Place potatoes in a saucepan; add enough water to cover them and stir in 1/4 tsp salt. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until tender, about 12 to 15 minutes. Drain potatoes and return to saucepan; stir in scallions, milk, 1/4 tsp salt and pepper. Mash with a potato masher until somewhat smooth; set aside. Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning and remaining 1/2 tsp salt; sauté, breaking up beef, until onions are translucent and carrots are just tender, about 10 minutes. Stir in tomato sauce; remove from heat. Spoon about 1/2 cup beef mixture into each ramekin. Top each with a layer of green beans and a layer of mashed potatoes; sprinkle each with a Tbsp cheese. Bake until heated through, about 20 minutes. Serving size: 1 shepherd’s pie Notes If frozen, thaw at room temperature for 1 hour and then bake until heated through, about 35 to 40 minutes.