Heart Healthy Shepherd’s Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 221.8
- Total Fat: 15.2 g
- Cholesterol: 51.3 mg
- Sodium: 589.4 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.3 g
- Protein: 13.5 g
View full nutritional breakdown of Heart Healthy Shepherd’s Pie calories by ingredient
Introduction
This recipe is delicious and heart healthy! This recipe is delicious and heart healthy!Number of Servings: 12
Ingredients
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16 oz Ground beef, lean
2.5 cup Califlower (RAW)
4 tsp Pepper, black
1 small Onions, raw
2 medium Carrots, raw
2 stalk, medium (7-1/2" - 8" lon Celery, raw
5 tsp Lea & Perrins, Worcestershire Sauce
4 tsp Garlic
1 tbsp Cumin Seasoning (by SHEEPDAN)
0.25 cup Flour - Gold medal all purpose flour
1.5 cup Beef stock, home-prepared
.75 cup Chicken stock, home-prepared
1 serving Yogurt Chobani Greek Yogurt Plain, Non-fat
3 tbsp chopped Fresh Chives
1 large Egg Yolk
4 oz Mozzarella Cheese, part skim milk
1 serving Colby & Monterey Jack Cheese
1 tbsp Parsley
3 tbsp Coconut oil
1 tbsp Extra Virgin Olive Oil
2 tsp Seasoning - Morton Fine Sea Salt (Mediterranean Sea Salt) (by --SHELLEY--)
Directions
* Steam the cauliflower
* Meanwhile, heat a large cast iron skillet over a medium heat. Add olive oil, one turn of the pan, then add 1 tbs. of coconut oil. When coconut oil melts, add the gound meat. Stir often and break up the meat with a spoon until browned. Season the meat with sea salt and pepper.
* Chop onion, celery and carrots
* Add onion, celery, carrots, Worcestershire, garlic and cumin. Cook stirring often
* Stir in flour, beef and chicken stock into meat mixture until thickened and let simmer.
* Drain cauliflower
* Purée cauliflower, remaining coconut oil, yogurt, chives and egg yolk
* spread cauliflower mixture over meat mixture
* Top with shredded cheeses
* Broil until top is browned and edges are bubbly (4 min.)
* Sprinkle with fresh chopped parsley
* Serve directly from skillet
Serving Size: Makes 12 1-cup servings
* Meanwhile, heat a large cast iron skillet over a medium heat. Add olive oil, one turn of the pan, then add 1 tbs. of coconut oil. When coconut oil melts, add the gound meat. Stir often and break up the meat with a spoon until browned. Season the meat with sea salt and pepper.
* Chop onion, celery and carrots
* Add onion, celery, carrots, Worcestershire, garlic and cumin. Cook stirring often
* Stir in flour, beef and chicken stock into meat mixture until thickened and let simmer.
* Drain cauliflower
* Purée cauliflower, remaining coconut oil, yogurt, chives and egg yolk
* spread cauliflower mixture over meat mixture
* Top with shredded cheeses
* Broil until top is browned and edges are bubbly (4 min.)
* Sprinkle with fresh chopped parsley
* Serve directly from skillet
Serving Size: Makes 12 1-cup servings