SUCCUMB TO QUESTIFIED SHEPHERD’S PROTEIN PIE. Traditional Shepherd’s Pie is basically a heavyweight bout: meat, veggies, and a mountain of potatoes ready to knock you out cold. This recipe? It dodges the heavy carbs and instead throws a knockout crunch with Quest Sour Cream & Cheddar Protein Chips. The crowd goes wild, the ref calls it—behold, the undisputed World Champion of Protein.
Check out the full recipe below:
NUTRITIONAL INFO
QUEST SHEPHERD’S PIE
Yields: 6 servings | Serving Size: 1/6 pie
Calories: 310 | Protein: 24g | Fat: 18g | Net Carb: 10g
Total Carb: 15g | Sugar: 6g
Ingredients
QUEST SHEPHERD’S PIE
Cauli Mash:
1 head cauliflower
¼ cup heavy cream
¼ cup shredded parmesan cheese
2 tbsp butter (salted)
½ tsp garlic powder
Shepherd’s Pie Filling:
2 tbsp olive oil
1 small yellow onion, diced
1 lbs lean ground beef
1 tbsp tomato paste
1 tsp worcestershire sauce
2 tbsp dried thyme
1 tsp garlic powder
½ tsp salt
½ tsp pepper
1 ½ cup frozen mixed veggies (peas, carrots, green beans, corn)
1 bag Quest Sour Cream and Cheddar Chips
Method
Preheat the oven to 375 F and prepare a deep baking dish with non-stick spray.
Start with the cauliflower mash by cutting the cauliflower into florets and steaming for 12-15 minutes and tender.
Meanwhile, place oil into a large skillet over medium heat. Add in the onion and cook 2-3 minutes.
Add in the beef and break it up with a spatula, cook until browned. Stir in the remaining ingredients and cook for 12-15 minutes and the veggies are tender.
Place the steamed florets, heavy cream, parmesan cheese, butter and ½ tsp garlic powder into a food processor and blend until smooth.
Transfer the shepherds pie filling to the baking dish and top with the cauliflower mash and crushed Quest Sour Cream and Cheddar Chips. Bake for 20-25 minutes.
Serve hot.
