RECIPE: Low-calorie Shepherd’s Pie

The finished product… good enough to eat!

Shepherd’s Pie has always been a comfort food of mine. After all, meat, corn and potatoes… what’s not to love? Not to mention all the salt and gobs of butter.

While dieting in the past I would never even think of letting myself eating Shepherd’s Pie. With my new lifestyle change (I’m not calling it a diet) I have been giving my favorite recipes — especially the comfort food — low-calorie makeovers with better nutritional values.

Ingredients

• 1 pound ground chicken
• 1 tablespoon minced garlic
• salt and pepper to taste
• 1/2 cup fat free cheddar cheese
• 1 pint sliced mushrooms
• Mashed Cauliflower
• Cream Corn
• 10 ounce package of frozen spinach
• 1/2 tablespoon Italian seasoning
• Dried chives

Directions

1. Preheat oven to 350 degrees
2. Prepare Mashed Cauliflower and Cream Corn
3. Brown ground chicken in a skillet with garlic
4. Drain fat
5. Stir in Italian seasoning and  sliced mushrooms and cook until soft.
6. Put chicken and mushrooms in the bottom of a 9×13 pan
7. Spread creamed corn over chicken and mushrooms
8. Layer spinach over corn
9. Put Mashed Cauliflower over the corn
10. Sprinkle cheese  and dried chives over the top
11. Bake at 350 for 25 minutes
12. Enjoy!

I know it is a little odd to put spinach on Shepherd’s Pie, but I think it needed a little green, and it adds some extra nutrients. Plus, spinach is delicious.

Nutrition information is for 1/8 of the recipe.

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