As much as I would love to snap my fingers and be transported to a sunny beach somewhere in the tropics, I must face reality. It is the thick of winter, and I am going to have to do my best to tough out the S.A.D (Seasonal Affective Disorder) induced lethargy I am currently experiencing.
But instead of fighting these winter mood swings like I typically do, this winter I have vowed to embrace my least favorite season of the calendar year by practicing the art of Hygge.
Not only am I indulging in comfy clothes, interesting reads and hot, herbal teas (currently detoxing off the booze), I am also gravitating towards hearty dishes.
Given my poor metabolism, I have acquired quite a knack for adapting traditional “comfort food ” recipes to cut back on the carbs and excess calories.
Today, I am sharing one of my favorite go-tos for the winter months with this lower carb, low-cal take on Shepard’s Pie.
Tips for the Lazy Cook…
Given I am a self-proclaimed “lazy cook”, I actually omitted a few steps from the traditional method of cooking Shepard’s Pie.
Not only do I skip baking it in the oven entirely, I don’t go thru the trouble of making the mash (which in this case is mashed cauliflower).
Instead of hand-making the mashed cauliflower, I recommend buying the pre-made stuff found in the freezer section of most grocery stores.
Not only will this hack cut back on prep time, it will also shorten your ingredient list.
Speaking of a shortened grocery list, while you can certainly top your Shepard’s Pie with a bit of shredded organic cheese, there is so much flavor going on in this dish that I don’t even notice the lack of cheese (and I definitely don’t miss the added calories or fat!)
Other than the pre-made mashed caulifower, you can find all of these ingredients at ALDI (which is my favorite way to reduce grocery costs without compromising my preference for organic, free-range and grass-fed choices).
Low Carb Shepard’s Pie Ingredients:
*Makes 4 Servings*
- 1 lb. Organic Grass-fed Ground Beef
- 2 15 oz cans of Veg-All (or frozen vegetable medley equivalent)
- Pre-made Mashed Cauliflower
- 6 oz can of tomato paste
- 1 cup beef bone broth
- Worcestershire sauce
- Ground thyme
- Onion powder
- Garlic powder
- Bay leaves
How to Make Lower Carb Shepard’s Pie the easy way:
- In greased skillet, brown the grass-fed ground beef. While cooking beef, season it with salt, pepper, garlic powder, onion powder and a few dashes of Worcestershire sauce.
- Once beef is fully cooked, add tomato paste (I don’t typically use the entire 6oz can) and veggies to the beef.
- Gradually add the beef bone broth to the skillet. While I listed a 1 cup requirement, I typically don’t use that much (unless I have left the dish simmering on the stove for too long). Be careful not to add too much broth or your dish will be too runny. It is a delicate dance.
- To taste, add additional salt, Worcestershire, onion powder, ground thyme and pepper.
- Stir in 3 or 4 bay leaves and allow to simmer.
- While meat and veggie mixture is simmering, prepare mashed cauliflower separately.
- Once meat and veggie mix is seasoned to liking, scoop into a bowl. Then, top with mashed cauliflower. Enjoy!
For any of you experiencing the winter blues, hang in there! I feel your pain.
I hope this dish brings warmth to your body and cheer to your taste buds.
Now get out there and design some good vibes along with a fabulous life.
And if you found this post helpful, please share on social media or with a friend (it makes all the difference in the world). Thank you so much! xoxo