Every now and then when I’m planning the week’s menu, I’ll ask JJ if he’s in the mood for anything. Some people say he’s lucky to have a wife who cooks him dinner every night, I say I’m lucky to have a husband who will eat whatever I make. He told me he was in the mood for Shepherd’s Pie. I described a few ways I could change it up, but he told me he wants the traditional, not exactly healthy version. I decided to compromise with it, I’m still using canned cream of mushroom, but it’s fat-free, low sodium, and I’m using ground soy crumbles instead of ground beef. Here is what I came up with…
1 sack of Morningstar Farms Grillers Crumbles (in freezer section)
1 can 99% fat free, low sodium cream of mushroom soup
1 can of cut green beans
½ lb. baby Yukon gold potatoes
½ cup reduced fat sour cream
Splash of skim milk
Salt and Pepper
½ cup shredded Cheddar Cheese
Preheat oven to 375 degrees.
Add potatoes to a large pot of cold water. Bring a pot of water to a boil, salt heavily. Cook potatoes 20-30 minutes, until fork tender.
Add crumbles and mushroom soup to a casserole dish, stir to combine. Drain green beans; add to create a second layer.
Drain potatoes, add back to pot. Smash together with sour cream; add milk until they reach desired consistency. Season potatoes with salt and pepper, then spread over to create the top layer. Add cheddar cheese on top, put casserole in oven and bake until golden brown and melted, about half an hour.
*To speed up the process – While potatoes are cooking, put casserole in oven to warm the bottom 2 layers, when potatoes are ready, take it out and add them on top, then put casserole under the broiler to brown the top.