Autumn Shepherds Pie

Why is this a Foodgasm?

One of the greatest parts of Autumn is all the awesomely comforting food. Shepherd's Pie is a comfort classic of meat and potatoes that just makes you feel all warm and fuzzy. However, the calories and fat packs on the sweater-weather pounds. Yeah, I don't like that part either, but that is why I am here to not only take this up a few notches with flavor, but also greatly reducing the fat! Is it magic? No it's a foodgasm!

So what did I do to achieve this? Let's take it layer by layer...
The meat layer- I took my trick from my magic portobello beef tacos and added lots of finely chopped mushrooms to the mix as well as some garlic, onion and bell pepper. To add bulk to our meat layer, lots of veggies for vitamins and fiber and for FLAVOR! I also used 93% lean ground beef, which can be rather dry, but with all the veggies it makes it much better!!
The potato layer- I used sweet potatoes since they have more nutritional value with lots of vitamins, **but this is the genius** I used some pumpkin puree mixed into it. Not only adding fiber and bulk but also giving it - FLAVOR. I also used light butter and reduced fat milk. You will not miss any of that fat, I assure you!
The cheesey crust- Reduced fat cheese is the answer, fat free is a no-go, not melty enough and lacks flavor!
 

Taco Tuesday- Magic Portobello and Beef Taco Supreme

 Why is this a Foodgasm?

I am celebrating Taco Tuesday with my friend Lauren of Hall Nesting this week! So I joined her and Christine of Cooking with Cakes to bring you some awesome taco recipes! See below for the pictures and links to their recipes.

 You like tacos? You like beef tacos? Do you like all the fat and calories? No, I didn't think so.

I like tacos, it started in college with Taco Bell. My college served Taco Bell in the cafeteria, one swipe of my student ID gave me access to unlimited Taco Bell. (So healthy!) I liked them so much and I was a poor college student, so I used to smuggle out some crunchy beef taco supremes out of the cafeteria and safe them in my mini fridge for later.
How can I turn tacos into a NY Foodgasm? How do I make tacos that are missing some of the fat and not sacrificing any flavor? It started with the realization that mushrooms are pretty meaty. So I took some 80/20 ground beef that was on sale and I ground up some portobello mushroom caps in my food processor- not only are we filling some of the space with a veggie, I am also adding flavor with the mushrooms. Someone you know not like mushrooms? I don't think they will even notice there are mushrooms, you can taste them a bit, but they are ground so fine they blend in seamlessly with the meat, even the texture is spot on!

That is the magic my friends, lots of amazing flavor, with a veggie bonus and a buzz of flavor! You are not missing out on any of the comfort food aspect at all! I also used multigrain taco shells and low fat shredded Mexican cheese. Then the swap I use ALL the time, non fat Greek yogurt in place of sour cream!