Hungry Girl Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.9
  • Total Fat: 2.0 g
  • Cholesterol: 51.9 mg
  • Sodium: 476.0 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 26.6 g

View full nutritional breakdown of Hungry Girl Shepherd's Pie calories by ingredient
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Number of Servings: 4


    1 cup instant mashed potato flakes
    3 cups frozen cauliflower florets
    1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
    2 dashes each salt and black pepper, or more to taste
    12 oz. raw boneless skinless lean chicken breast cutlets
    1/2 cup fat-free chicken gravy
    4 cups frozen mixed vegetables
    One 8-oz. can sliced mushrooms, drained
    Optional: garlic powder, onion powder, paprika


Preheat oven to 375 degrees.

In a large microwave-safe bowl, combine potato flakes with 1 1/2 cups hot water, and stir until moistened. Add cauliflower and mix well. Cover and microwave for 3 minutes, or until potatoes have thickened and cauliflower is hot. Once cool enough to handle, mash well with a potato masher or fork. Add butter and a dash each of salt and pepper. Mix well and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken cutlets and sprinkle with a dash each of salt and pepper. If you like, season with garlic powder, onion powder, additional salt, and/or additional pepper. Cook about 5 minutes per side, until cooked through. Once cool enough to handle, chop into small pieces. Place in a bowl with gravy, stir to coat, and set aside.

Place frozen mixed veggies in a large microwave-safe bowl and microwave for 5 - 6 minutes, until thawed. Drain excess liquid, and then stir in mushrooms. Arrange veggies flat in the bottom of an 8-inch by 8-inch baking pan sprayed with nonstick spray.

Scatter gravy-coated chicken over the veggies. Evenly spoon potato-cauliflower mixture over the chicken in the pan, and smooth surface with the back of the spoon. If you like, sprinkle with paprika.

Bake in the oven for 35 minutes, until potato-cauliflower layer has slightly browned. If you like, season to taste with additional salt and/or pepper. Eat up!

Number of Servings: 4

Recipe submitted by SparkPeople user IAMZBEE.

TAGS:  Poultry |

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