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Polenta-Topped Shepherds Pie

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients
11/4 cups polenta or yellow cornmeal
1 teaspoon kosher salt, divided
4 cups water
1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1 cup chopped onion
2 garlic cloves, chopped
1 (14.5-ounce) can diced tomatoes, undrained
1/3 cup fat-free, low-salt beef broth
2 teaspoons dried Italian seasoning
1 (8-ounce) container sliced fresh mushrooms
1/2 teaspoon freshly ground pepper

Directions
1. Place cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually add water, stirring with a wire whisk. Bring to a boil; reduce heat to medium. Cover and cook 15 minutes, stirring frequently.
2. Preheat oven to 375°F. Cook beef, onion and garlic in a large Dutch oven over medium heat until beef is browned; drain. Stir in tomatoes, broth, Italian seasoning, mushrooms and remaining salt and pepper; bring to a boil. Cover, reduce heat and simmer 10 to 15 minutes, stirring frequently. Spoon beef mixture into a 21/2 quart casserole dish coated with cooking spray. Pour polenta over beef mixture. Cover and bake for 15 to 20 minutes or until thoroughly heated.

Makes 4 to 6 servings.

Note: You can prepare polenta in a microwave. Place cornmeal and remaining salt in a 3-quart casserole. Gradually add water, stirring until blended. Cover and microwave at HIGH 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

Nutritional Analysis Per Serving
Using 92% Lean Ground Beef
CALORIES 438.19 (13% from fat); FAT 6.32g (sat 0.05g); PROTEIN 23.87g; CARB 72.44g; FIBER 8.75g; CHOL 0mg; SODIUM 534.68mg.

Using 96% Lean Ground Round
CALORIES 424.69 (6% from fat); FAT 3.28g (sat 0.05g); PROTEIN 25.90g; CARB 72.44g; FIBER 8.75g; CHOL 0mg; SODIUM 544.80mg.