Tuesday, February 8, 2011
Tuesday Night Dinners, tonights dish is Shepherd's Pie
1 Tbsp butter
2 Tbsp all purpose flour
1 Cup Chicken Stock
1 teaspoon salt
1/4 cup water
2 cups cooked chicken chopped
2 carrots sliced and blanched
1 cup chopped spinach leaves
1 onion chopped
1/2 cup frozen corn kernels
1/2 cup evaporated fat-free milk
1 tsp dried thyme
1/2 tsp ground marjoram
1 medium potatoes, cooked, peeled and mashed
1 Tbsp ground parmesan cheeps
1/4 tsp paprika
In a med saucepan over med heat, melt the butter. Sprinkle with 1 Tbsp of flour; cook, stirring constantly 2 minutes. Whisk in broth, salt and water; bring to a boil. Reduce heat and simmer stirring constantly, until thickened 3-4 minutes.
Preheat oven to 400'F; spray a 2 quart casserole with nonstick cooking spray.
In a large bowl, combine the chicken and the remaining Tbsp flour. Stir in the carrots, spinach, onion, milk, thyme, marjoram and the sauce. Transfer to the casserole. Top with the potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bank until bubbling and potatoes are golden about 30 - 35 minutes. Rest out of over for 10 - 15 minutes before serving.
Enjoy!! WW point value is 6 for a total of 6 servings
Tonight was Jolie's night to pick the meal for our Tuesday Night Dinner Across the Miles. This was really a good recipe, I made mine a little different from Jolies this week. I had the recipe in my WW cookbook and assumed it was the same one Jolie had sent me...but it was not the same. I am anxious to try Jolie's version. Please check out Jolie's here (Jolie lives in NC and I'm in FL and every Tue night we make the same meal and post it on our blogs.) :)