Heather's Healthy Shepard's Pie

Pre-heat oven to 350 degrees.


1 small-medium onion diced
cup of fresh broccoli crowns
1/4 canned or 1/4 fresh green beans
cup of fresh zucchini & yellow squash
4 med./large Russet potatoes peeled, cut up & washed
1/2 lb. 93% lean ground beef (or 1/2 ground turkey if you want to have less calories)
1/2 8oz. can of corn in low sodium or no sodium water
3/4 cup low fat milk
1 tbsp reduced calorie margarine
1/2 cup shredded 3 cheese (fiesta kind)
2 tsp. corn starch
2 bouillon cubes (chicken or beef)
cooking oil spray

Steam the zucchini & broccoli florets & green beans cut in half or just add the canned ones later when you add the corn.
Boil the potatoes, drain, beat with the milk & margarine, add a little salt if you want to. I put some a small amount of raw onion so the potatoes don't come out gray.
Spray skillet with cooking oil spray fry the onions after cooked set aside in bowl.
Boil 1 & 3/4 cup water add bouillon cubes use a tiny sifter shake in the corn starch & whisk it while you add it. Let it get thick like gravy remove from heat.

Brown your beef or turkey, I did it with minced garlic but you don't have to.

Put canned corn & steamed zucchini, fried onions & broccoli in a bowl pour the fat free bouillon gravy over veggies & stir.

Spray some cooking oil into a casserole dish add 1/2 the cooked meat on the bottom, then pour half of the veggie's in gravy over it. Then add(1/2) a layer of the mashed potatoes. Then sprinkle 1/2 of your shredded cheese. Then add the rest of the meat, then the veggies in gravy then your last layer of mashed potatoes & cheese.
Cook 350 degrees for 30 minutes then I turned it up to 375 for 5 minutes for top layer of cheese to be a bit more crispy but you don't have to do it like that if you don't want to of course!

For an even lower fat higher fiber version you can use a small turnip, some cubed butter squash and or acorn squash & 2 Russet potatoes instead of 4 potatoes. To make the mashed potatoes & instead of using milk when you make them mashed use fat free chicken stock or fat free beef stock.

I actually like my "new" way better then the old fashioned way with the tons of butter & gravy with fat and a ton of shredded cheese!

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