Easy WW-Friendly Shepherd’s Pie
Ingredients:
1 lb lean ground turkey or ground chicken (93% lean)
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
1 cup low-sodium chicken broth
2 tbsp tomato paste
1 tsp dried thyme
Salt and pepper to taste
4 cups cauliflower florets
2 tbsp fat-free Greek yogurt
2 tbsp grated Parmesan cheese
1/4 cup reduced-fat shredded cheddar cheese (optional)
Instructions:
Preheat the oven: to 375°F (190°C).
Prepare the cauliflower mash:
Steam or boil the cauliflower florets until tender, about 10-12 minutes.
Drain and transfer to a food processor or blender. Add the Greek yogurt, Parmesan cheese, salt, and pepper.
Blend until smooth and creamy. Set aside.
Cook the filling:
In a large skillet, cook the ground turkey or chicken over medium-high heat until browned. Drain any exess fat.
Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.
Add the carrots, peas, and corn to the skillet. Cook for another 5 minutes until the vegetables are tender.
Stir in the chicken broth, tomato paste, thyme, and rosemary. Season with salt and pepper to taste.
Reduce the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Assemble the shepherd’s pie:
Transfer the meat and vegetable mixture to a baking dish.
Spread the cauliflower mash evenly over the top of the meat and vegetable mixture.
If using, sprinkle the shredded cheddar cheese on top.
Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, until the top is golden and the filling is bubbly.
Serve:
Let the shepherd’s pie cool for a few minutes before serving.
Notes:
This recipe makes about 6 servings.
Each serving is approximately 3 WW points (please double-check the points based on your specific WW plan and ingredients used).