I strived for a little lighter shepherds pie with less fat and carbs.
This was still quite hearty, and Saturday night satisfying even for the meat eaters in the family!
It was one of my favorites, and we had it often.
Technically, it wasnt really shepherds pie since my mother used ground beef and not ground lamb.
It is very hearty, filling, inexpensive to make, and serves a lot.
Leftovers are also delicious.
I needed to lighten this one up, but I wanted to keep the original flavor, mostly.
However, I wanted to try the Beyond Beef ground meat substitute that was recommended to me.
To reduce the carbs somewhat, I substituted mashed cauliflower for half the potatoes.
It had a slight taste of cauliflower, but was still primarily potato in flavor.
you could also use all cauliflower mash if you want to reduce the carbs even more.
Lets keep the corn!
I couldnt do away with the corn, so that remained the unaltered layer!
I simply thawed frozen corn.
If you have a favorite vegetable for a shepherds pie, then use that instead.
The result was a delicious shepherds pie that pretty much tasted like one made with meat and all potatoes.
It also has 475 grams of potassium!
My husband was raised on a sheep farm and shepherds pie mean ground lamb.
He loved this version as well, and didnt miss the meat at all.
The teenage grandson visited, socially distanced on the porch of course, and he absolutely loved it!
Beyond Shepherds Pie
Preheat your ovento 350 degrees.
Prepare your mashed potatoes.Cook the potatoes starting in cold salted water and cook until very tender.
Steam or boil the cauliflower until very tender.
Place in a food processor with just a bit of milk and process until smooth.
Combine the potato and cauliflower, cover, and set aside.
The exact proportions are up to you.
In a large non-stick skillet, heat 1 tbsp.
of the oil and crumble in the meat substitute.
Cook according package directions.
Remove from pan and set aside.
Put the last tbsp.
of olive oilto the skillet and add the onions and mushrooms.
Let saute until soft, then add the garlic, thyme, and fennel seeds.
Butter a casserole dishand add the onion/mushroom mixture over the bottom.
Sprinkle the meat mixture evenly over the top, then layer the corn.
Top with the mashed potatoes, leaving some dips and peaks to brown and look nice.
Drizzle the melted butter, and sprinkle with the Parmesan.
Once the top is browned, remove from the oven and let rest for ten minutes.
Dont forgetthe green beans!
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