This Skinny Shepherd’s Pie is delicious! But why is it skinny? The filling has ground beef and also a mix of frozen vegetables. And the topping is made of potatoes and cauliflower.
Let’s check the recipe!
- 1 beef bouillon cube
- 12oz (350g) potatoes, peeled and cut into medium pieces
- 12oz (350g) cauliflower, cut into florets
- 1 tsp olive oil
- 1 medium onion, chopped
- ½lb (200g) ground beef
- 2 tbsp tomato paste
- ½ tbsp Worcestershire sauce
- 10oz (300g) frozen mixed vegetables (I used a mix with corn, peas, celery and carrots)
- ½ cup water (from cooking potatoes and cauliflower)
- 1 tbsp all-purpose flour
- 2 tbsp fat-free cream cheese (you can use any other cheese spread, fat-free or regular)
- Salt and pepper to taste
- In a medium pot add water and beef bouillon cube and boil potatoes and cauliflower until cooked and soft. Set aside ½ cup of this water/broth.
- In a large frying pan (preferably one that is oven safe) heat olive oil and add onion. Cook for 3-5 minutes. Add ground beef and cook for around 7-10 minutes. Add tomato paste and Worcestershire sauce and mix well.
- Add frozen vegetables and simmer for around 5-7 minutes. Add ½ cup of water you saved from cooking the potatoes and cauliflower. Add flour, mix well and cook for 5 more minutes. Add salt and pepper to taste.
- While you are making the filling, mash cooked potatoes and cauliflower in a food processor (you could also use a blender or mash them with a fork or potato masher). Add cream cheese (or any other cheese spread you are using). Add salt and pepper to taste.
- If your skillet is not oven safe, place filling in a medium baking dish. Cover filling with mashed potatoes and cauliflower and bake for around 10 minutes (just enough time so the topping is lightly golden brown - you can turn on the broiler on the last 5 minutes).
Each serving (a very generous one) has about 350 calories, which is great if you on a diet or just watching your weight!