This shepherd's pie is so good you'd never even guess it's healthy

Private chef Mary Shenouda swapped out potatoes and cream for cauliflower and olive oil, and spiked it with Middle Eastern spices for more zing.

It has about half the cals, one-fifth the carbs, and zero gluten.

Private chef Mary Shenouda swapped out potatoes and cream for cauliflower and olive oil, and spiked it with Middle Eastern spices for more zing.

Ingredients:

1 medium yellow onion, diced1 Tbsp olive oil2 cloves garlic, minced1 tsp ground cinnamon1 tsp ground coriander1 tsp ground cumin1/2 tsp ground turmeric1 tsp salt plus more to taste1/2 tsp black pepper plus more to taste1 lb ground lamb1/4 cup fresh orange juice1 large cauliflower, cut into florets1 egg

Directions:

1. Heat oven to 350°F. In a skillet over medium heat, saute onions in oil, stirring, until lightly brown, 8 to 10 minutes. Stir in garlic until fragrant, 1 minute. Add spices, salt, and pepper, and stir, 1 minute. Add lamb and brown, 8 minutes. Add juice and simmer, covered, stirring occasionally, until thickened, 5 to 10 minutes.

2. Steam cauliflower florets over salted water until tender, 8 minutes; mash until smooth. Beat in egg and season to taste with salt and pepper.

3. Spread the lamb mixture in the bottom of an 8-by-8-inch baking dish. Top with mashed cauliflower, and bake until the top is browned, about 20 minutes.

MAKES 6 SERVINGSPer serving: 277 cal, 20 g fat (8 g sat), 8 g carbs, 4 g sugar, 413 mg sodium, 2 g fiber, 16 g protein.

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