While wandering around work today, I contemplated what to make for dinner. Twas Monday, which meant it had to be something low effort and needed to use up the ‘last leg’ items in the veggie bin to make room for my Tuesday CSA box. I also purchased some adorable crock soup bowls in various colors (see below for more details) on a whim the other day that had to be used for justification of purchase. I ultimately decided on a Low Carb Shephard’s Pie.
Thanks to my handy dandy herb savor, the Summer Savory herb I got in my CSA basket the other week was still going strong. I also had yellow and green squash, carrots, and garlic from the CSA basket. And I ALWAYS have cauliflower on hand!!
Note that the bowls I used hold almost 3 cups (700ml) and are 5″ in diameter, 2.5″ deep. So this leads to a very generous portion size (I couldn’t finish mine LOL).
Makes 4 very, very generous servings that come to 329 calories each, 12g net carbs, 19g of fat, 22g of protein.
Items used to make this recipe:
Mike S. says
Either I’m missing a link or hidden box somewhere, or this recipe is missing the ingredients list. How many eggs? How much cheese? Or, for that matter, how much *anything* in the recipe? Since specific nutritional info was given I assume specific quantities are intended, but I just don’t see them.
You are CORRECT! I JUST had all posts automatically updated/transferred into a new template. This one somehow missed the update. I’m very sorry about that. Editing the recipe right now.