Shepherd's Pie

I love shepherd's pie, but my traditional recipe is loaded with carbs! I swapped out the usual mashed potato topping for mashed cauliflower and melted cheese. I also added more veggies to the ground beef mixture. I used french style green beans, but yellow squash and zucchini are also great choices. It turned out amazing! I am so glad I have an extra serving for tomorrow!

Shepherd's Pie


7.5 oz cooked 93% lean ground beef (1 1/2 Leans)
 1 tbsp + 1 tsp McCormick less sodium brown gravy mix (4 Condiments)
1/4 cup water
1 1/2 cups (7.14 oz) canned french style green beans, drained 
or cooked from frozen (3 Greens)
1/4 tsp salt (1 Condiment)
1/8 tsp black pepper (1/4 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1 1/2 cups (9.51 oz) cooked from frozen cauliflower, 
mashed (3 Greens)
1/2 cup shredded reduced fat cheddar cheese (1/2 Lean)


Preheat oven to 350 degrees. 
Follow the cooking directions on the back of the package if using frozen green beans. If using canned green beans, drain liquid. Measure out 1 1/2 cups or 7.14 oz for the recipe and set aside the rest for another day.
Combine cooked ground beef, gravy mix, water, and green beans in a medium skillet. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. Spread ground beef and green bean mixture on the bottom of a small casserole dish. 
Add salt, pepper, and garlic powder to mashed cauliflower then spread over the ground beef and green bean mixture. Sprinkle cheese on top and bake for 25 to 30 minutes or until cheese has melted.

Makes 2 Servings

Each serving provides
1 Lean, 3 Greens, and 3 Condiments

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