Easy Macro Friendly Shepherd’s Pie

CALORIES: 237

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SERVING SIZE: 167 G

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YIELDS: 10 servings

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*Protein: 23.4 G

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*Fat: 8.8 G

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*Carbs: 16.1 G

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*Fiber: 2.8 G

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– 2 garlic cloves, minced
– 280g frozen vegetable mix (peas, carrots, green beans, corn)
– 40g tomato paste
– 411g canned fire roasted tomatoes, diced
– 245g beef broth
– 40g all-purpose flour
– 1 tbsp beef bouillon powder
– 1 tbsp Worcestershire sauce
– 1 tsp fresh thyme, finely chopped
– 680g lean ground beef
– 120g low fat sour cream
– 300g pre-made mashed potatoes (Bob Evan’s brand works great)

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– 2 garlic cloves, minced
– 2 cups frozen vegetable mix (peas, carrots, green beans, corn)
– 2 1/2 tbsp tomato paste
– 1 14 oz can canned fire roasted tomatoes, diced
– 1 cup beef broth
– 1/3 cup all-purpose flour
– 1 tbsp beef bouillon powder
– 1 tbsp Worcestershire sauce
– 1 tsp fresh thyme, finely chopped
– 1 1/2 lb lean ground beef
– 1/2 cup low fat sour cream
– 2 cups pre-made mashed potatoes (Bob Evan’s brand works great)

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1. Preheat oven to 350 degrees F.
2. Spray pan with nonstick cooking spray and cook garlic over medium heat on stovetop for a minute.
3. Add ground beef and cook until done; drain excess grease.
4. Add vegetables, tomato paste, tomatoes, beef broth, beef bouillon, Worcestershire sauce, and thyme. Continue to cook to a simmer.
5. Slowly stir in flour to thicken.
6. Place pan contents into a pie dish.
7. Combine sour cream and mashed potatoes, then spread on top of pie.
8. Bake for 30 minutes, garnish with fresh thyme and enjoy the Shepherd’s Pie!