I'm starting with this recipe for 30 Minute Shepherd's Pie from Rachael Ray, which got great reviews on the Food Network website. I plugged it into my trusty calorie counter, and it came out at a whopping 713 calories for each of the recommended 4 servings!! Here are the deets:
GOAL: around (hopefully under) 450 calories and 15g of fat per serving
Changes I'll be making include:
- Change the all potato topping to a 3:1 ratio of cauliflower to mashed potatoes
- Double (or more) the veggie content
- Use reduced fat cream cheese
- Swap nonfat milk for the heavy cream
- Reduce meat content
- Switch from ground beef to 1/2 ground chicken and 1/2 ground pork (yeah, I know... not really a Shepherd's pie... but if it's tasty, who cares?? Also, Shepherd's pie technically has lamb, so minus 1 for Rachael, too)
- Cut the butter in half (not subbing in evoo since we are making a roux for gravy)
- Cut down the amount of gravy (using more veggies should help keep it moist)
Filling before potato/cauliflower layer.
Fresh out of the oven (yes, Adrien's side has some shredded cheese on top... I didn't want to start a fight!)
Final product (1 serving pictured). VERY filling and seriously delicious!
Here's the updated recipe!! If you try it, please comment and let me know what you think!!
For the topping:
- 1/2 pound russet potatoes, peeled and diced
- 1 1/2 pounds cauliflower florets
- 1 1/4 oz reduced fat cream cheese
- 1/2 oz freshly grated parmesan cheese
- 1 egg yolk
- 1/3 cup nonfat milk
- 1 teaspoon extra-virgin olive oil
- 1/2 pound ground chicken
- 1/2 pound ground pork
- 2 carrots, peeled and chopped
- 1 turnip, peeled and chopped
- 2 onions, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup low sodium chicken broth
- 1/2 tablespoon Worcestershire
- 3/4 cup frozen peas
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley leaves
- Salt and freshly ground black pepper
- Boil the potatoes and cauliflower in salted water. Drain and run thru a food mill using the medium blade. Combine the cream cheese, parmesan cheese, egg yolk, and nonfat milk in a bowl until smooth. Incorporate into the potato and cauliflower mixture until smooth. Season with S&P.
- While the other stuff cooks, add 1 t evoo and the meat to a hot skillet. S&P and brown it till tasty (spoon some of the fat off, if there is any). Add the carrots, turnip, onions, garlic, and thyme, and cook for about 7-8 more minutes, until those veggies are soft and delicious.
- In a separate small pan, make a 3-minute roux with the butter and flour, then whisk in the cup of chicken broth and the Worcestershire. Let it cook and thicken for a minute or so (it doesn't thicken too much), then add to the meat and veggie mixture, and cook over medium or med-low until veggies are done. Stir in the peas.
- Preheat the broiler to high. Put the meat mixture in a baking dish and top with the cauliflower and potato mixture. Sprinkle with paprika and place under the broiler for 8-10 mins until browned and tasty looking. Top with fresh chopped parsley and enjoy!!