Healthy Slow Cooked Shepherd’s Pie

This is my healthy slow cooked version of the classic shepherd’s pie. In my healthy slow cooked shepherd’s pie, I use lamb as my meat, and I like to switch out the classic version of mashed potatoes for sweet potatoes. I also omitted the cheese that is usually included to make this recipe healthier and overall lighter. This makes for great leftovers – perfect for wintertime.  – Kara

Serves 6

Ingredients:

• 1 lbs. of lean ground lamb
• 16 ounces chopped Portobello
• 2 cups of yellow chopped onion
• 6 garlic cloves, minced
• 1 1/12 cups of sliced celery (3 stalks)
• 1 1/2 cups of peeled and chopped carrots (I like to use the rainbow carrots =4 or you can use 2 medium size carrot)
• 4 tablespoons of reduced sodium Worcestershire sauce
• 2 tsp thyme
• 1/2 tsp ground pepper
• 2 sweet potatoes
• 1 1/2 cups of light coconut milk
• 14.5 oz can of cut green beans
• fresh chopped parsley
• 1 cup of low sodium vegetable broth

Directions:

Place a 4-5 quart Dutch oven over medium heat and cook the lamb, mushrooms, onions, and garlic until the meat is brown. Use a wooden spoon to break up the meat as it cooks. Once the meat is done cooking, use the lid to help drain the fat out of the oven.

Now place the contents of the Dutch oven into your crock pot along with broth, beans, celery, thyme, ground pepper, carrots, Worcestershire sauce. Cook on low for 7 hours or high for 3 1/2 hours.

One hour before the crock pot is done. Preheat the oven to 420, and peel and chop the sweet potatoes and place them in a baking pan and spray a little butter spray onto them. Cook for 40-60 minutes or until soft. Once done, add the light coconut milk to a bowl, place the potatoes, and mash them up.

Then uncover the crock pot and spread the mashed potatoes mixture over the meat evenly. Put the crock pot cover back on and cook for an additional 30 minutes.

Once done, sprinkle with fresh cracked pepper and top with parsley. Enjoy!

Serves: 6 | Calories per serving: 312 | Fat: 16.7 g | Carbs: 22.3 g | Net Carbs: 17.4 g | Protein: 16.8 g | Iron: 4.6%