Shepherds Pie Nutrition Loaded Vegan Low Carb Low Fat Recipes

SHEPHERD'S PIE NUTRITION LOADED VEGAN, LOW CARB & LOW FAT

Shepherd's Pie Nutrition Loaded Vegan, Low Carb & Low Fat image

Oh how I do love Shepherd's pie. But the traditional recipe is loaded with FAT and CARBS and CALORIES :-( This recipe is not only eliminated the carbs, fat and A LOT of the calories..... but that bad stuff has been replaced by the nutrient dense potato subtitute of "Cauliflower & Broccoli Puree" or "Mashed Cauliflower & Broccoli" which is just mashing up Cauliflower & Broccoli and some roasted garlic for extra heart-healthy benefits AND tasty flavor. Yes, I know it's not the "100% traditional recipe" but again I ask.... is 5 minutes of pleasure worth suffering the rest of your life over? If not, give this a try. I've had hard-core meat lovers and health-haters tell me it's fantastic..... then I tell them how I made it and they're so shocked that something so healthy tastes like it should be bad for them. Use this with "Lightlife" veggie crumbs and this will be 100% FAT FREE and even lower in calories than what is posted here.

Provided by SugarHATER

Categories Savory Pies

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (50 g) packet Knorr Shepherds Pie Mealmaker Mix (I use the Coleman's Brand, but when submitting this recipe, it wouldn't accept "Coleman's Shepherds )
2 cups frozen peas and carrots
2 cups mashed broccoli and cauliflower (see my recipe for this, or make your own, this will add a mega dose of Vitamins A,C & E)
1 (12 ounce) veggie crumbles (I use "Lightlife" which has 0 grams of fat and 14 grams of protein)

Steps:

Preheat oven to 350 degrees.
Take the veggie crumbles into a pan. Add the Coleman's mix (this is basically the gravy that makes this pie famous) and enough water until the gravy is just a little bit watery, but still on the "thick" side. (remember, the moisture from the frozen peas and carrots will dilute and add to the water content, so you want to keep that gravy only a little watery).
Add frozen peas & carrots and mix everything together until heated. About 5 minutes.
Pour everything into an oven backing dish and cover with cauliflower and broccoli puree instead of using mashed potatos. (This will add A LOT of vitamins and nutrients instead of using potatos which would spike your blood sugar).
Place into the oven and bake for about 25 minutes.
Let the pie set for about 5 minutes before cutting it up and serving.
Enjoy without guilt!

Nutrition Facts : Calories 50.5, Fat 0.5, SaturatedFat 0.1, Sodium 71.3, Carbohydrate 10.5, Fiber 3.5, Sugar 1, Protein 3.4

VEGAN SHEPHERD'S PIE

Vegan Shepherd's Pie image

Yummy vegan shepherd's pie, a Southern favorite!

Provided by riccarooroo

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 58m

Yield 4

Number Of Ingredients 12

Ingredients

olive oil cooking spray
1 (10 ounce) package sliced fresh mushrooms
1 yellow onion, chopped
2 (14 ounce) cans Italian-style diced tomatoes
1 (12 ounce) jar mushroom gravy, or to taste
1 (12 ounce) package frozen mixed vegetables
2 tablespoons vegan margarine (such as Earth Balance®)
1 ¾ cups water
¼ teaspoon garlic powder
½ cup rice milk
2 ¼ cups instant mashed potatoes (such as Betty Crocker® Potato Buds®)
1 tablespoon egg substitute

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat; grease with olive oil spray. Add mushrooms and onion; saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.
Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder; bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.
Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.
Bake in the preheated oven until top is golden brown, about 20 minutes.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 51.1 g, Fat 8.1 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 1.8 g, Sodium 714 mg, Sugar 6 g

VEGAN SHEPHERD'S PIE RECIPE BY TASTY

Vegan Shepherd's Pie Recipe by Tasty image

Here's what you need: russet potatoes, carrots, celery, yellow onion, chopped mushrooms, flour, fresh thyme, fresh sage, garlic, vegetable broth, red wine, salt, pepper, soy milk, vegan butter, tomato paste

Provided by Tasty

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 russet potatoes
3 carrots
3 stalks celery
½ yellow onion
2 cups chopped mushrooms
1 tablespoon flour
1 teaspoon fresh thyme
1 teaspoon fresh sage
4 cloves garlic
2 cups vegetable broth
⅓ cup red wine
salt, to taste
pepper, to taste
soy milk, or rice milk, as needed
vegan butter, as needed
1 tablespoon tomato paste

Steps:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
Add the mushrooms, and cook until the edges begin to darken. Add the garlic, and season with salt and pepper.
Add the tomato paste, flour, thyme, and sage.
Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 61 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 9 grams

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