Macro friendly, low calorie, Shephard’s Pie

It can be really hard to stick to a diet, especially when it’s nothing but salads and tiny amounts of protein. This low calorie Shephard’s Pie is really easy to make and should satisfy your needs for comfort food. The great thing about eating using macros is that you can have carbs, with potato being one of them! Potatoes are so versatile and delicious.

This recipe is about three servings using a pound or about 450 grams of ground beef that’s anywhere higher than 92% fat free.

Ingredients

Ground beef underlay

Spray oil for cooking

1/2 onion diced

Two gloves of garlic finely chopped

2 sticks of celery diced

1/3 green pepper diced 

1 carrot diced

1 zucchini diced

1 yellow squash diced

1 lb ground beef

2 tsp better than bouillon 

1 tbsp sugar free ketchup

1 tbsp sugar free bbq sauce

Few dashes of Worcestershire sauce

1/2 cup of water 

Salt and pepper to taste

Mashed Potatoes 

15 small red potatoes peeled or unpeeled 

Butter and cheese sprinkles to your calorie count 

1 cup of milk of your choice preferably low cal

Salt and pepper to taste 

Italian parsley for garnish at end 

Method

Dice up all your vegetables and garlic (except for the potato that you’ll boil and mash later). Spray your pan and cook these vegetables until your onions become translucent. Add your ground beef and cook with vegetables until ground beef has turned mostly brown. Add your herbs, sauces and stock and put the lid on. Once this gets to a boil put the lid on and simmer for 10-15 minutes.

Meanwhile, peel and quarter your potatoes. Add to a saucepan of salted water (to taste). Boil the potatoes until they are tender and then drain. Mash your potatoes with the milk, low calorie butter and cheese sprinkles. Season with salt and pepper to taste.

Turn on your grill to high.

Place your ground beef and vegetable at the bottom of a casserole dish. Place mashed potatoes on top and spread out with a fork. Place the dish under the grill and grill until golden brown. Garnish with chopped parsley.

Enjoy!