I love Shepherd’s Pie. All recipes call for so much though, and when you’re trying to keep track of your calorie count, all that food is unnecessary. So I came up with Deconstructed Shepherd’s Pie. It was so good, and I felt no guilt eating it because it was within my calorie limits for the day.
Quick Deconstructed Shepherd’s Pie
1 cubed veal steak
1 potato (diced)
shredded cheddar cheese
half a small onion
half of any vegetables
1. Start the boiling water for the potatoes. While the potatoes are cooking, chop up any vegetables you might add to your dish.
2. Once the potatoes are mashed and done (no liquid added), place the veal cubed steak on the grill (George Foreman grill works here!) This lets the excess fat drain. Don’t keep it on the grill for long. Two minutes at most. While the the steak is cooking, saute the vegetables in a small amount of oil.
3. Assemble on the baking sheet your veal cubed steak, if you have vegetables, add them on top the steak. Then add your mashed potatoes on top. Pack it on with some fluffiness on top to hold the cheese. Just do a little sprinkle of cheddar cheese on top.
4. Turn on the broiler on high, and move the rack to the second to highest groove in the oven (the mashed potatoes need some breathing room!) and let that cook for 5 minutes or until slightly brown and cheese is melted.
This recipe is for one serving. So if you have four people, make four servings. Easy as pie! Enjoy!