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Skinny Shepard's Pie Filling with Cauliflower Mashed Potatoes - Gluten Free!


Oh so good comfort food that's good for you too! Only 7 WW points per serving.

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Rate this recipe 4.4/5 (17 Votes)


  • Pie Filling:
  • 1 lb. 95% lean ground beef
  • 1/2 onion, diced
  • Garlic salt
  • 2 cups frozen peas, carrots, and corn
  • 1/6 cup gluten free all-purpose flour
  • 1 Tbsp tomato paste
  • 3/4 cup chicken broth
  • 1/4 cup skim milk
  • 1 Tbsp gluten free Worcestershire sauce
  • 3/4 tsp dried thyme
  • Mashed Potatoes:
  • 8 cups chicken broth
  • 1 medium potato, peeled and chopped
  • 1 small head of cauliflower, chopped
  • 1/4 cup skim milk
  • 2 Tbsp low fat sour cream
  • Garlic Salt and Pepper to taste


Preparation time 10mins
Cooking time 30mins


Step 1

Pie Filling:
1. Add the beef and onion to a medium hot skillet, sprinkle with garlic salt, and brown until no longer pink
2. Add the frozen vegetables and cook for five minutes, or until soft.
3. Stir in the remaining ingredients and bring to a simmer. Let simmer for 5 minutes, or until sauce thickens.
Mashed Potatoes:
1. In a large pot, bring chicken broth to a boil
2. Add the potatoes and cauliflower and cook for 8-10 minutes until soft.
3. Add to a blender with the milk, sour cream, and salt and pepper to taste.
4. Blend to desired consistency. Add some of the broth if you need more liquid.

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