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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 235.3
  • Total Fat: 5.2 g
  • Cholesterol: 26.1 mg
  • Sodium: 296.3 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 7.7 g
  • Protein: 17.3 g

View full nutritional breakdown of ShepherdsPie/PINKGRANNY/REVISED calories by ingredient
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ShepherdsPie/PINKGRANNY/REVISED

Submitted by: LEBOOBOO

Introduction

Since I had to go with the leftovers, I needed to recalculate the calorie count.
**Also I replaced potatoes on the top with cauliflower pureed in the blender to help reduce the calories.
Since I had to go with the leftovers, I needed to recalculate the calorie count.
**Also I replaced potatoes on the top with cauliflower pureed in the blender to help reduce the calories.

Number of Servings: 4

Ingredients

    6 oz. beef eye of round, cubed
    2 large carrots, cubed
    2 medium potatoes, cubed
    1 medium onion, cubed
    1 jalapeno pepper, minced
    2 large stalks celery, diced
    1 cup dikon (Chinese white radish), cubed
    1 tsp. corn starch
    1 tsp. beef base
    454 grams cauliflower, pureed

Directions

Makes 4 servings (1/4 of a pie)

Preheat oven to 350 degrees. Chop up the leftover roast, carrots, potatoes, onions, jalapeno, celery and dikon.
Put everything in large pan to saute. Using 1/4 cup water, mix the corn starch and beef base. Add to the pan and mix until thickens slightly.
Put the mixture into a 10" pie dish coated with cooking spray. Top with the pureed cauliflower. Sprinkle an outer circle of paprika and an inner circle of crushed parsley (presentation is everything!) and pop in oven for 40 minutes or until cauliflower gets a bit crusty and brown.

Number of Servings: 4

Recipe submitted by SparkPeople user LEBOOBOO.






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