Saturday, February 1, 2014

Healthier Version of Shepherd's Pie

For the month of February we have decided to do a no spend month -- where we try not to spend any extra money on non essential items -- I'm blogging about it here on my other blog -- I thought though I'd include this lower calorie healthier version of shepherd's pie because it's relevant for both my blogs and I just got to cut and paste and feel all accomplished that I updated both blogs in one day (insert smiley face)

Jason's been in the mood for some comfort food and he specifically asked for Shepherd's pie. But Shepherd's pie isn't really on the super healthy side of things and so I tried to come up with a healthier yet yummy version....and I did. And now I'm going to share it with you.
 Potato topping was a combo of cauliflower and potatoes, instead of whipping cream, butter, cheese, whatever, I used fat free greek yogurt

 Lots of sauteed vegetables
 Combination of lean beef and turkey

 and I used vegetable broth to deglaze the pan and tomato sauce and worcestershire sauce for flavoring (and some pepper and parsley)
 One for us, one to give a way and one for the freezer

  And dinner was a hit for everyone...even hubby, who didn't look very convinced when I was putting it all together.

The Recipe:

3 pounds 93%/ lean ground beef
1 pound 93% lean ground turkey
1 cup of chopped up carrots
1 cup of chopped up celery
2 cups chopped up mushrooms (Isaac didn't even know they were in there)
1-2 tablespoons of garlic
1 package of frozen peas
1/4 cup of worcestershire sauce
1 15 oz can of tomato sauce
2 cups of vegetable broth
3 pounds of potatoes
1 head of cauliflower
1 cup of fat free Fage greek yogurt
pepper and parsley to taste (I didn't add salt because of the worcestershire sauce and vegetable broth)

boil potatoes w/ skin and steam cauliflower, whip with yogurt and set aside.
while boiling and steaming, saute vegetables
set aside
brown mean
mix with vegetables
deglaze pan with vegetable broth and pour into meat mixture
add peas, tomato sauce, pepper & worcestershire sauce

Divide evenly between 3 8x8 pans and top with potato mixture
sprinkle pepper and parsley on top

freeze two and bake one at 350, covered for 45 minutes and uncovered for 5 minutes.


each 8x8 serves 10
calories 162, fat 4.5, carbohydrates 15, protein 15, sodium 247, fiber 2g