Lighter Slow Cooker Shepherd’s Pie
1. Heat large skillet over medium-high heat; spray with cooking spray. Add beef; cook and stir 8 minutes or until browned.
2. In medium saucepot, heat oil over medium-high heat. Add cauliflower; cook and stir 5 minutes or until browned. In food processor, purée butter and cauliflower 20 seconds or until almost smooth.
3. In 6-quart slow cooker, stir mixed vegetables, gravy, 1 tablespoon herbs, beef and ½ teaspoon black pepper; spread cauliflower mixture over beef mixture and sprinkle with remaining ½ tablespoon herbs. Cover and cook on high 2 hours or low 4 hours. Makes about 6 cups.
Chef Tip: Customize this recipe by swapping the beef with lean ground turkey and/or the riced cauliflower with Yukon Gold mashed potatoes.
- 16 g Fat
- 6 g Saturated
- 86 mg Cholesterol
- 518 mg Sodium
- 15 g Carbohydrates
- 4 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 29 g Protein
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Nutritional Information
- 16 g Fat
- 6 g Saturated
- 86 mg Cholesterol
- 518 mg Sodium
- 15 g Carbohydrates
- 4 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 29 g Protein
Directions
1. Heat large skillet over medium-high heat; spray with cooking spray. Add beef; cook and stir 8 minutes or until browned.
2. In medium saucepot, heat oil over medium-high heat. Add cauliflower; cook and stir 5 minutes or until browned. In food processor, purée butter and cauliflower 20 seconds or until almost smooth.
3. In 6-quart slow cooker, stir mixed vegetables, gravy, 1 tablespoon herbs, beef and ½ teaspoon black pepper; spread cauliflower mixture over beef mixture and sprinkle with remaining ½ tablespoon herbs. Cover and cook on high 2 hours or low 4 hours. Makes about 6 cups.
Chef Tip: Customize this recipe by swapping the beef with lean ground turkey and/or the riced cauliflower with Yukon Gold mashed potatoes.