I'm irish and... rather proud of it. Even so, the first time I ever had Shepherd's Pie was when I cooked it for myself. It was a rather easy recipe to prepare and of course goes along famously with St. Patrick's Day.
Now, I've never been to Ireland, so I can't really say whether this is a traditional style variation or not. Though from what I can tell, every recipe seems to be different - just with the basic idea that meat and vegetables make up the bottom layer while potatoes of some sort are spread over the top.
Potatoes tend to get a bad rap with all this low carb - no carb - nonsense. Didn't you know that potatoes need love too? They have some great health benefits. For instance, did you know that potatoes' phytochemicals rival those in broccoli? They're also ripe with B6 and potassium!
Of course, just as everything else you put in your mouth... moderation is key!
I lightened this dish up by using a more health conscious (and traditional) red potato in lieu of the infamous russet. I also kept the skins on. What, you know there are vitamins in the skins, right? I then mashed those potatoes up with some cauliflower to bulk them up a bit, because... well... why not? You'll never know the cauliflower is there and nor will anyone else. I promise!
Sour cream and butter? Forget it! Just use some greek yogurt for added protein on those potatoes!
Some extra lean ground beef and a boat load of vegetables and you've got one proud irish comfort food dish ready to go!
Skinny Shepherd's Pie
Servings: 8 • Size: 1/8 (About 1 1/2 Cups) • Calories: 300.1 • Fat: 10.7 g • Carb: 25.3 g • Fiber: 5.2 g • Protein: 25.1 g • Sugar: 6.8 g • Sodium: 170.5 mg
3/4 Lb. Red Potatoes, Cleaned & Chopped (I left the skins on.)
3-4 C. Cauliflower, Fresh or Frozen
3 Garlic Cloves, Chopped
6 Oz. Plain Fat Free Greek Yogurt
1/2 C. Reduced Fat Sharp Cheddar, Divided
Salt & Pepper to Taste
1 Lb. Extra Lean Ground Beef
1/2 Medium Onion, Chopped
2 Tbsp. All-Purpose White Flour
4 C. Mixed Veggies, Frozen
3/4 C. Sodium Free Beef Broth
2 Tbsp. Tomato Paste
1 Tsp. Dried Rosemary
1 Tsp. Dried Thyme
Salt & Pepper to Taste
Preheat the oven to 375 degrees F. and lightly spray the inside of a 13x9 baking dish with non-stick cooking spray. Set aside.
Place the potatoes and cauliflower into a large stock pot. Cover with water and bring to a boil.
Allow to cook until the vegetables are tender, about 10 minutes.
Drain the potatoes and cauliflower and place in a large mixing bowl with the greek yogurt and 1/4 c. of the cheese.
Beat together until smooth and creamy. Season with salt & pepper to taste, and set aside.
Brown the beef and the onion in a large skillet or stock pot.
Once cooked, add in the four and stir. Cook for another minute or so before adding in the mixed vegetables, broth, tomato paste, and seasonings.
Allow the mixture to cook for about 10 minutes until the broth has cooked down and the vegetables are warm and tender.
Transfer to beef mixture into the bottom of the prepared baking dish.
Spread the potato and cauliflower mixture over the first layer. Bake for 15-20 minutes.
Carefully remove from the oven and top with the remaining 1/4 c. of cheese.
Place back into the oven and back for another 5-10 minutes or until the cheese is melted.
Once done, remove from the oven and allow to cool slightly.