This is absolutely delish! It is a must have and try.....

I said I was going to try, I made a few changes to make due with stuff I had at home. I made it in the medium lasagna pan, I cut it into 6 pretty large pieces, about 3X3.  Oh and the cream cheese I used was the onion/chive flavor (it's the one I had at home).  Not bad for 345 calories......

My Ingredients

Ingredients

• 1 Egg (large)
• 2 tbsp Butter
• 2 tbsp All-purpose White Flour
• 1 cup Evaporated Milk (2%)
• 4 tbsp Creamed Cheese Fat Free
• 1/2 cup Ricotta Cheese
• 1 lb Ground Beef 85/15
• 1 cup Onions
• 2 cups Zuchini (fresh)
• 2 tbsp V8
• 8 1/3 tbsp Onion Mushroom Soup Mix

Read more: http://www.livestrong.com/recipes/potato-less-shepherd-pie/#ixzz0xmD4f8qe

Nutrition Facts

Serving Size: 1 squares

Amount per Serving

Calories 345

Calories from Fat 104.6

% Daily Value *

Total Fat 11.62g

17%

Saturated Fat 8.42g

42%

Cholesterol 115.03mg

38%

Sodium 1114.94mg

46%

Total Carbohydrate 21.71g

7%

Dietary Fiber 1.33g

5%

Sugars 6.64g

Protein 22.42g

44%

this is the original recipe from eggface, her blog..http://theworldaccordingtoeggface.blogspot.com/2007/09/cooking-experiment.html

Shelly's Shepherd's Pie (without potatoes)
http://theworldaccordingtoeggface.blogspot.com/2007/09/cooking-experiment.html
1 Tablespoon Olive Oil
1 Large Onion, chopped
1 pound Ground Beef
1 Large Carrot, grated
1/2 teaspoon Thyme
1 teaspoon chopped fresh Parsley
1 clove Garlic, minced
Salt & Pepper to taste
1 Tablespoon Soy Sauce

Topping:
1 large Egg
2 Tablespoons Butter
2 Tablespoons Flour (I use Spelt)
1 cup Milk
4 ounces Cream Cheese
1/2 cup Ricotta Cheese
Salt & Pepper to taste

Preheat oven to 350. Heat oil in skillet and saute onion till golden. Remove and set aside. Saute ground beef and cook till no pink is seen. Drain any fats. Add onions back, grated carrot, thyme, garlic, parsley, S&P and soy sauce. Cook for 1 minute. Pour into casserole dish.

In a medium bowl, lightly beat the egg and set aside. In a small saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk and cook until thickened. Lower the heat to low and stir in the cream cheese and ricotta. Salt and pepper to taste. Whisk a spoon of the cheese sauce into the reserved eggs until smooth. Whisk the egg mixture into the cheese sauce in the saucepan.

Pour the sauce over the meat in the baking dish. Bake until the top is lightly browned. 40 to 45 minutes. Let cool for 10 minutes before cutting.