The Best Shepherds Pie Recipe Low Calorie Food

THE BEST SHEPHERD'S PIE RECIPE {LOW CALORIE!}

Steps:

• Preheat oven to 400° and lightly spray a 9x13 casserole dish with olive oil.
• Add the potatoes to large pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until fork tender, about 20 minutes.
• Meanwhile, heat a large pan over medium heat, and spray with olive oil. Add the onions and cook until soft, about 10 minutes.
• Add ground beef to the pan with the onions and cook until no longer pink (about 5 minutes). Add in vegetables, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix together.
• Mix in the Worcestershire sauce and beef broth. Bring to a simmer, then reduce heat to low. Cook uncovered for 10 minutes.
• When the potatoes are done cooking, reserve a cup of potato water (use a coffee cup to dip in and remove water) and set aside.
• Drain the potatoes and add back to the pot. Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, almond milk, Greek Yogurt and 1/8 cup of the potato water. Mash with a potato masher, adding more potato water as needed to thin the potatoes.
• In an even layer, spread the beef and vegetables mixture in the prepared casserole dish.
• Spread the mashed potatoes over the top of the ground beef. And sprinkle the top with cheese.
• Move to the oven and bake for 30 minutes, until browned and bubbling. If necessary, broil for the last 2 minutes to help brown the potatoes.

LIGHT SHEPHERD'S PIE

Steps:

• Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes. Let stand, covered, until ready to mash. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, 3/4 teaspoon chili powder and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the turkey, beef, the remaining 3/4 teaspoon chili powder and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the peas and 1/4 cup water; simmer 2 minutes. Spread over the vegetables in the baking dish, then cover to keep warm.
• Preheat the broiler. Add the milk and 1/4 teaspoon salt to the potatoes and mash well; mix in the cheese. Spread over the meat and broil until browned in spots, 1 to 2 minutes.

THE BEST SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

LOW FAT SHEPHERD'S PIE!

Steps:

• In a large saucepan or wok, saute carrots and onion in oil on medium-low heat until soft (about 10 minutes).
• Turn heat up to medium, and add in ground beef. Cook until no longer pink.
• Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices. Reduce heat and simmer uncovered for 15 minutes.
• While sauce is simmering, bring a large pot of water to a boil. Add in potatoes. Cook for about 15-20 minutes until tender. Drain water, add in butter and milk, and mash with a potato masher.
• Preheat oven to 400 degrees.
• Pour meat and vegetable mixture into a 13x9 casserole baking dish. Top with mashed potatoes.
• Bake in oven for about 20 minutes until potato topping begins to golden up.

LOW CALORIE SHEPHERD'S PIE

Steps:

• There are several great recipes here on Food for mashed cauliflower, pick your favorite.
• dice vegetables to 1/2" long pieces.
• brown ground chuck and add your favorite seasonings (I use salt, pepper, paprika, and garlic.
• Blind bake one pie shell for 8 minutes at 350°F.
• combine above ingredients in a bowl then transfer to baked pie shell and cover with second pie shell removing metal plate.
• cover outer edge of shells with aluminum foil.
• bake at 375F for 45 minutes then remove foil from edges and bake for an additional 15 minutes.
• slice and enjoy.

SHEPHERD'S PIE

Steps:

• In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
• Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
• Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
• Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
• Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
• Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

THE ULTIMATE MAKEOVER: SHEPHERD'S PIE

Steps:

• Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.
• Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.
• Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.

LOW CARB SHEPHERD'S PIE

Steps:

• In large skillet, fry bacon until crisp; drain well and set aside.
• In same skillet, brown the hamburger and onion, seasoning with salt and pepper; drain fat.
• In 8"x12" baking dish, mix hamburger, bacon, onion and garlic powders.
• Check seasoning for salt and adjust if needed, then stir in the beaten egg and 1/2 the cheese.
• Spread over bottom of baking dish.
• Meanwhile, in medium pot, cook green beans according to package directions; drain well then return to pot and stir in 1 tablespoon butter.
• Season to taste with salt.
• Spread beans over meat layer. In same pot, cook cauliflower 10-12 minutes until very tender; drain well.
• Put cauliflower, 2 tablespoons butter and sour cream in food processor.
• Puree until smooth.
• Adjust seasoning, if necessary, then spread evenly over green beans.
• Sprinkle remaining cheese over the top.
• Bake at 350º for 35 minutes, until hot and bubbly.

SOUTHWEST SHEPHERD'S PIE (LOW FAT)

Steps:

• In a large nonstick skillet, sauté onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until vegetables are wilted and pan liquids are absorbed, about 6 minutes.
• Crumble in the ground sirloin and continue to cook, stirring occasionally, until beef is well browned, about 5 minutes. Drain off any excess fat.
• Add oregano, thyme, cumin, and pepper. Sprinkle flour over the beef mixture and stir. Add beef broth, wine, and tomato paste. Stir until well combined.
• Line a 2-quart (2 l) casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole. Lightly spray the foil inside the casserole with cooking spray.
• Transfer meat mixture to the prepared casserole. Set aside while you prepare the topping.
• Place the potatoes in a pot of boiling water to cover. Reduce heat and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain.
• Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy. Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion. Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon. Sprinkle with paprika and cheese.
• Cover the casserole and freeze until solid. Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper. Label with the casserole name and the date. Use within 3 months.
• When ready to bake, unwrap the casserole and place back in the casserole dish to bake. Defrost completely. Then bake at 375°F (190°C) for 40 to 45 minutes, until golden and bubbly. (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.

LOW CARB & LOW FAT SHEPHERD'S PIE

Steps:

• Fry the onions in a little oil until golden and fry until soft.
• Add ground turkey and cook until browned.
• Mix contents of the packet with water and add to the pan.
• Bring to boil and simmer, covered for 10 minutes.
• Add ketchup and frozen veggies and transfter to everything to an overnproof dish/casserole.
• Cover with mashed "potato"s (which is really mashed califlower) make it as thin or thick as you want and cook in the over for 25-30 minutes.

SHEPHERD'S PIE (LOW CARB)

Steps:

• Preheat oven to 350°F.
• Chop cauliflower and steam it until very tender.
• Add cream cheese & butter.
• Remove from heat, mash well & season to taste.
• Line a baking dish with ½ of the mashed cauliflower as you would with mashed potatoes.
• Add beef and about 3/4 cheese and mix well.
• Cover the top with the rest of the mashed cauliflower. Top with remaining cheese.
• Bake for about 30 minutes or until the top gets bubbly and begins to brown.