March 25, 2017 2 min read
We've made this before and have a recipe for a low carb version. This time I added more zero points value food and ground chicken breast. I used red skin potatoes for the topping but you can even cut the points more by making mashed cauliflower instead. Want to save even more points? Skip the cheese. I really wanted mashed potatoes and cheese for this one so I think it's worth the extra points.
When you create your own recipe do the math and see what you get. I added all the points values for the total amount of each ingredients then divided the servings. I cut mine into 8 pieces if you want bigger pieces you can easily cut this casserole into six servings and each serving will equal 8 smart points. Not too shabby for a big serving of comfort food. It's loaded with vegetables.
First I started by cooking my red skin potatoes whole in a pan. In a separate pan I sauteed the onion, mushrooms and celery in oil. Add ground chicken and seasonings and cook thoroughly. After this was done I place it in the bottom of my casserole dish and added my can of green beans. After steaming the carrots and broccoli I added to the casserole dish. Mix together. I used chicken broth and corn starch to make a gravy with added seasonings. After it's done mix into the casserole dish.
Smash cooked potatoes with chicken broth, salt, pepper and sour cream. Spread on top of the casserole and top with shredded cheddar cheese. Bake in 350 degree oven for 1 hour.
There you have it Weight Watchers shepherd's pie.
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