Shepard’s Pie

Per 300g Serving 306 Cals

Protein 21.3g/ Fat 9.8g/ Carb 31.3g

Filling:

550g Extra Lean Ground Beef

250g Frozen Diced Vegetables

241g Riced Cauliflower

1 Seasoning Pack

3/4 Cup Water

Mash Potato Layer:

1000g Potato

50g 0% Greek Yogurt

50g Shredded Cheese

Pink Salt

Instructions:

I started by putting my potatoes in the pressure cooker for 10 min, or you can boil your potatoes till soft.

Sauté extra lean ground beef, frozen veg, add in season pack and water.

With your beaters mix your cooked potato, Greek yogurt and pink salt.

Add Shepard’s pie filling to casserole dish. And spread mash potato layer on top. Add 50g of shredded cheese and bake at 375 until cheese is melted.