WW Loaded Shepherd’s Pie Bowl

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The WW Loaded Shepherd’s Pie Bowl is a tasty meal and has 250 kcal per serving. This meal takes forty minutes to prepare and serve at holidays, events, feasts, lunches, get-togethers, functions, or dinners. It contains lean ground turkey, olive oil, onion, black pepper, carrots, garlic, tomato paste, low-sodium beef broth, Worcestershire sauce, dried thyme, salt, frozen peas, Yukon Gold potatoes, fat-free Greek yogurt, & skim milk. We may pair this dish with roasted broccoli, green beans, tomato soup, mixed vegetables, arugula salad, or roasted cauliflower. You may keep this WW Loaded Shepherd’s Pie Bowl in the refrigerator for four days.

STATS:

  • Total Time: 40 minutes
  • Cuisine: British
  • Course: Main
  • Cooking Time: 25 minutes
  • Diet: Weight Watchers
  • Serving Size: 1 bowl
  • Calories: 250 kcal
  • Preparation Time: 15 minutes
  • Servings: 4

EQUIPMENT:

  • Large skillet
  • Medium saucepan
  • Potato masher
  • Measuring cups
  • Knife
  • Wooden spoon
  • Colander
  • Measuring spoons
  • Cutting board
  • Serving bowls

INGREDIENTS:

SHEPHERD’S PIE FILLING:

  • 1 cup diced carrots
  • 12 oz lean ground turkey
  • One tbsp olive oil
  • One cup diced onion
  • Two  minced garlic cloves
  • 1 cup frozen peas
  • Half tsp dried thyme
  • 1 tsp Worcestershire sauce
  • Quarter tsp salt
  • 1 cup low-sodium beef broth
  • Half tsp black pepper
  • 1 tbsp tomato paste

MASHED POTATO TOPPING:

  • Quarter tsp salt
  • 1 lb Yukon Gold potatoes
  • Quarter cup fat-free Greek yogurt
  • 2 tbsp skim milk
  • Quarter tsp black pepper

INGREDIENT NOTES:

GROUND TURKEY:

  • Ground turkey soaks up seasonings perfectly and makes a flavorful filling. You may use extra-lean ground beef as per your preference.

OLIVE OIL:

  • It soft the vegetables and gives light richness to the filling. Use the avocado oil or cooking spray instead.

ONION:

  • Onion makes the flavor foundation of the dish and becomes sweet and soft. We could use shallots as an alternative.

CARROTS:

  • We use carrots, as they will provide a natural sweetness and color to the filling. You may use parsnips or diced sweet potatoes as a substitute.

GARLIC:

  • Garlic will boost the overall flavor with a warm and aromatic taste. Utilize garlic powder if needed.

TOMATO PASTE:

  • Use tomato paste to provide richness and slight thickness to the filling. Use ketchup as a substitute.

BEEF BROTH:

  • Beef broth creates a gravy-like consistency and boosts the savory flavor. We might use chicken broth or vegetable broth instead.

WORCESTERSHIRE SAUCE:

  • This sauce gives a deep umami taste to the filling. You can utilize soy sauce or coconut aminos as another choice.

DRIED THYME:

  • Thyme provides an earthy and herby flavor. We can use rosemary or Italian seasoning as per your choice.

FROZEN PEAS:

  • They deliver sweetness and texture. You could use mixed vegetables as an alternative.

YUKON GOLD POTATOES:

  • Potatoes create naturally creamy and smooth mashed potatoes with a rich flavor. We could utilize russet potatoes instead.

GREEK YOGURT:

  • Greek yogurt makes the mashed potatoes creamy and high in protein. You may use light sour cream as a substitute.

SKIM MILK:

  • Skim milk will aid in making the mashed potatoes smooth and fluffy. We might use any low-fat vegan milk or unsweetened vegan milk instead.

INSTRUCTIONS:

  1. First, include the cubed potatoes & cold water in the saucepan.
  2. Boil them on the medium-high flame then cook the potatoes for fifteen minutes.
  3. Now warm olive oil in the large skillet on a moderate setting.
  4. Cook diced onions and carrots for five minutes and garlic for 30 seconds.
  5. Then include the ground turkey in the skillet and cook till it is fully browned.
  6. Add tomato paste, Worcestershire sauce, salt, thyme, and black pepper, then pour beef broth into it.
  7. Simmer the frozen peas for 7 minutes and drain the cooked potatoes.
  8. Put the potatoes, salt, Greek yogurt, skim milk, and black pepper in the pan and mash to make a smooth mixture.
  9. Include the turkey and vegetable mixture evenly in the bowls.
  10. Lastly, add mashed potatoes on top of the bowls.

SERVING SUGGESTIONS:

SALADS:

  • Garden
  • Cucumber Tomato
  • Mixed Greens
  • Arugula

ROASTED VEGETABLES:

  • Broccoli
  • Cauliflower
  • Brussels Sprouts
  • Asparagus

VEGETABLE SIDES:

  • Green Beans
  • Mixed Vegetables
  • Sugar Snap Peas
  • Zucchini Rounds

SOUP:

  • Tomato
  • Vegetable
  • Lentil
  • Minestrone

SIDES:

  • Cauliflower Rice
  • Cabbage Slaw
  • Steamed Spinach
  • Roasted Mushrooms

TIPS:

  • To get the low points, use extra-lean turkey.
  • For a smooth texture, mash the potatoes hot.
  • Simmer the filling so it gets a deep, rich taste.
  • Cut the vegetables into equal pieces for even cooking.
  • Make batches and keep for later use.

STORAGE INFORMATION:

FRIDGE:

  • keep the dish in the vessel for 4 days.

FREEZER:

  • You may freeze the bowls for 90 days.

FAQs:

Can I make this dish early?

  • Yes, prepare and keep the filling and mashed potatoes separately for two days.

Is ground beef a good alternative to turkey?

  • Yes, it works best and gives a similar taste in the dish.

What can I use instead of potatoes?

  • Mashed cauliflower is a good low-carb alternative.

Can I include more vegetables?

  • Yes, you may add mushrooms, corn, celery, or green beans as per your choice.

NUTRITIONAL INFORMATION:

Calories: 250 kcal

Net Carbs: 20 g

Iron: 2.6 milligrams

Total Carbs: 25 g

Vitamin A: 5,800 IU

Fiber: 5 grams

Calcium: 90 mg

Protein: 27 grams

Sodium: 450 mg

Potassium: 850 milligrams

Weight Watcher Points: 3 Points