Shepherd’s Pie
YOU CAN HAVE IT!!
Ingredients
· 4 cups of cooked cauliflower or 2 frozen bags
· 4 tablespoons fat free sour cream
· 4 tablespoons low fat softened cream cheese
· 1/2 cup low fat parmesan cheese
· ¼ cup egg substitute
· 1/2 cup low sodium chicken broth
· Ground black pepper, to taste
· 1 tablespoon extra-virgin olive oil, 1 turn of the pan
· 1 3/4 pounds lean ground beef (can use all beef or turkey) and ground lamb
· 1 bag of frozen peas and carrots
· 1 onion, chopped
· 2 tablespoons reduced fat margarine
· 5 tablespoons cornstarch
· 2 cup low sodium beef stock or broth
· 1 teaspoons low sodium Worcestershire, eyeball it
· 1 teaspoon sweet paprika
· 2 tablespoons chopped fresh parsley leaves
Directions
Cook cauliflower in boiling water, drain, and pour cauliflower into a bowl and chop with fork into small pieces. Combine sour cream, eggbeater, cream cheese, parmesan cheese and cauliflower. Add to blender and mix until a mash potato substance (smooth).
In a pan, add oil bringing to a medium to high heat, add beef and lamb (can use all beef. Season meat with pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add thawed peas and carrots with chopped onions. Cook veggies with meat 5 minutes, stirring frequently. Mix cornstarch with 2 tablespoons of water until smooth consistency. In a second small skillet over medium heat cook margarine and corn starch mixture together 2 minutes. Whisk in broth and low sodium Worcestershire sauce. Thicken gravy 1 minute. If you desire thicker gravy, add more cornstarch. Add gravy to meat and vegetables. Preheat broiler to high. Fill a 9 x 11 casserole pan with meat and vegetable mixture. Spoon cauliflower mixture over meat evenly. Top cauliflower with paprika and broil 6 to 8 inches from the heat until cauliflower is evenly browned. Top casserole dish with chopped parsley and serve.
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