Shepherd's Pie - Harry Potter cookbook visit

The stats:  

Prep time = 30 minutes

Cook time = 45 minutes at 350 degrees.

Serves 8

Points Plus = 8 Points Plus

Okay, okay, so it is not from the Weight Watchers cookbook, but I really like this Shepherd's Pie recipe from the Unofficial Harry Potter Cookbook.  My version of the recipe is below.  I remember going to Ireland in 2003 with my family and stopping by a pub on the way to some destination or other.  I ordered a cottage pie, which is a shepherd's pie but with beef, and it was among the most delicious meals that I have eaten in my life.  Pure comfort food.  How can you go wrong with a dish that is topped with mashed potatoes?

Anna even got into the action by mashing the potatoes.  She didn't even need a step stool to reach the pot as it was in the sink -- she is getting so big!

I wasn't sure if I could make this work within the WW program, but I was pleasantly surprised when I entered the ingredients into the recipe builder.  It does fit!

These recipes would not be possible without the help of my loving husband, mother and sisters watching the girls while I cook.  Thank you!

Here is my version of the recipe:

1.5 pounds ground beef
2 T olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 T flour
1 C chicken stock
16 oz bag frozen veggies
1/2 tsp salt
black pepper
3 large Idaho or red potatoes, peeled and cut into quarters
1/2 stick (4 T) butter
1/2 C 1% milk
1.5 tsp salt

Instructions

• Place a baking sheet on the lowest oven rack to catch drips.  Preheat the oven to 350 degrees.
• In a large skillet, brown the meat.  Drain the fat off the meat and transfer meat to a plate.
• Wipe out the skillet with a paper towel.   Add the oil.
• Heat the oil and add the onions, and saute` over medium heat until they turn golden brown.
• Add the garlic and saute` a few seconds until fragrant.  Return the meat to the skillet and stir.
• Sprinkle the flour over the meat mixture and stir it in.  
• Slowly pour in the chicken stock while stirring. 
• Add frozen veggies, salt and pepper; raise the heat and bring to a simmer.
• Cook until filling is thick and bubbling and the veggies are cooked, about 15 minutes.
• For the potatoes:  Cover the potatoes with water in a saucepan and bring to a boil.
• Reduce the heat and simmer until the potatoes break apart when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the pot. 
• Add the butter, milk and salt, and mash everything together with a potato masher.
• Assembly:  Pour the meat mixture into a deep 9-inch baking/pie dish.  
• Spoon the potatoes on top.
• Bake the pie until it is bubbling around the edges and the potato crust turns a deeper yellow about 45 minutes.