Skinny Shepherds Pie Recipes

SKINNY SHEPHERD'S PIE

Steps:

• Preheat oven to 350F.
• Cut the cauliflower into florets and boil them for 8-10 minutes.
• While the cauliflower is boiling, sauté the onion and garlic in the ghee over medium heat.
• When the onions start to soften, add the carrots.
• Continue to sauté until the onions are browned and translucent.
• Add the meat and chop using your spatula until no longer pink.
• Add the ketchup, soy sauce, and BBQ sauce.
• Once the sauce incorporates into the dish and reduces a bit, remove from heat.
• When the cauliflower is done boiling, drain it and place it in the food processor with ghee, salt, garlic cloves, and pepper (to taste).
• In a casserole or pie dish, spread the meat evenly throughout the bottom.
• Add the cauli mash on top the meat and sprinkle with chopped chives.
• Place it in the oven for 20 minutes.
• Then, broil on high for 2 minutes.

SKINNY SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add frozen vegetables, tomatoes, thawed spinach, gravy, salt and 1/4 teaspoon garlic powder to beef mixture. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
• Meanwhile, in 2-quart saucepan, heat water, butter, salt and 1/4 teaspoon garlic powder to boiling. Remove from heat; add milk. Stir in dry potatoes; blend well. Spoon beef mixture into ungreased 2 1/2- to 3-quart oval casserole or 13x9-inch (3-quart) glass baking dish. Spoon potatoes over top of hot beef mixture; spread evenly.
• Bake 20 to 25 minutes or until potatoes are set and mixture is hot.

TURKEY SWEET POTATO SHEPHERD'S PIE

Steps:

• For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.
• Preheat oven to 400°F.
• For the filling: In a large skillet brown the ground turkey about 5 minutes; season with salt and pepper. When cooked, set aside on a plate.
• Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
• Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well.
• Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
• In 6 oven safe individual oven safe dishes (or a 9 x 12 baking dish) spread 1 cup of the meat mixture on the bottom of each dish.
• Top each with 1/2 cup mashed sweet potatoes.
• Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point**).
• Bake 20 to 30 minutes or until potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.
• Remove from oven and let it cool 10 minutes before serving.