This Skinny, Low Carb Shepherd’s Pie is perfect for when the weather calls for comfort food, but the calendar’s heading toward spring!
It seems like no matter where in the country you live, the winter of 2017 has been full of crazy, wonky weather. We’ve gone from torrential rain in drought-stricken California, to blizzard conditions followed by 70 degrees in New England. Is it el niño, or la niña or a definite case of global warming? One thing is certain – it makes for some meal planning confusion! One minute I’m craving soups, stews and comfort food, and the next minute I’m firing up the grill and craving corn on the cob.
Since it is almost March, I’m feeling like we should start to lighten things up a bit, because shorts season will be her before we know it! For me, that means more veggies, leaner proteins, and fewer carbs. This Skinny version of Shepherd’s pie is a perfect blend of warm comfort food, but I’ve lightened it up with turkey instead of hamburger, and I’ve skipped the corn and subbed in some chopped apple and pecan. It tastes like Thanksgiving food, but it’s light enough for springtime.
Traditional shepherd’s pie is full of carbs from the mashed potato topping, so I said g’bye to that and used mashed parsnips instead. Parsnips are one of those root vegetables I love, but I always forget about. I love them roasted along with carrots, but I also adore them mashed up with some butter and just a drop of cream or milk. Creamy, dreamy low carb comfort food.
Here’s a fun fact about me: I never knew Shepherd’s Pie was a real thing. I always thought it was a crazy concoction my husband dreamed up.
Are you having winter or spring weather? Does wonky weather affect your meal planning?