Q. Can you give me any ideas for the shepherd's pie at the Cheesecake Factory, how to make it less fattening and low in carbs? Thank you for any help you may be able to give me.

A. I modeled this light shepherd's pie recipe after the Cheesecake Factory version (clear sauce, ground beef, diced zucchini and all). I've created a couple of light shepherd's pie recipes over the years but I have to say, this is now my favorite.

There was no need for added fat when preparing the beef and vegetables filling: everything sautéed nicely as a mixture. I used condensed beef consommé as the base for the sauce/gravy, which couldn't have been easier. I purposely used less meat and more vegetables per serving compared to the restaurant, but you probably won't even notice.

Then I whipped up a batch of mashed potatoes by beating some micro-waved baked potatoes with some fat-free half-and-half. In the restaurant the mashed potato topped shepherd's pie has a golden top crust made with Parmesan and I'm guessing some melted butter. In this version you can top your mashed potatoes with a healthy spray of canola or olive oil cooking spray or you can brush lightly with olive oil before sprinkling with shredded Parmesan cheese.

The restaurant serving (which is definitely two reasonable portions) contains 1,875 calories, 61 grams of saturated fat, and 4,108 mg sodium. The restaurant doesn't provide the total fat grams.

SAVORY SHEPHERD'S PIE

• 1 onion, chopped

• 3/4 pound ground sirloin (8-10 percent fat)

• 2 cups sliced mushroom (if the slices are thick, cut the slices in half

• 2 cups diced zucchini

• 1 tablespoon chopped or minced garlic

• 1 teaspoon oregano leaves (dried)

• 1/2 teaspoon white pepper

• 1 cup grated or shredded carrot

• 1/2 cup frozen peas

• 1 (10 1/2-ounce) can beef consommé (condensed)

• 2 tablespoons cornstarch

• 2 tablespoons red wine, beer or water

For mashed topping:

• 4 medium baked potatoes

• 2/3 cup fat-free half-and-half

• Canola or olive oil cooking spray (1 tablespoon melted butter or margarine can be substituted)

• 1/2 cup shredded Parmesan cheese

Preheat oven to 400 degrees and coat a 2-quart baking dish (a 9-by-13-inch baking dish can be used) or 4 individual deep serving dishes with canola or olive oil cooking spray.

Pierce potatoes with a fork and microwave on high until completely tender inside. Set aside until easier to handle.

Meanwhile, begin heating a large, nonstick saucepan over high heat. Add onion and ground beef, breaking the beef up into smaller pieces with a spatula. Cook for a couple of minutes. Stir in the mushroom pieces and the diced zucchini and garlic, oregano, and white pepper. Continue to cook on high, stirring often until beef is cooked throughout and the vegetables are lightly browning in spots (about 5 minutes).

Reduce heat to medium-low (simmering) and stir in the shredded carrot, peas, and condensed consommé. In a small bowl, combine cornstarch and wine or beer until smooth. Stir cornstarch mixture into the beef mixture and continue to simmer until thickened gravy forms (about one to two minutes). Spread meat and vegetable mixture into prepared baking dish(s).

In large mixing bowl, combine the potato (without the peel) with fat-free half-and-half until a slightly thin mashed potato mixture is formed. Spread mashed potatoes evenly over the meat mixture in dish. Generously coat the top with cooking spray (or brush the top with 1 tablespoon of olive oil or melted whipped butter or margarine). Sprinkle Parmesan cheese over the top.

Bake for 25 minutes, uncovered, or until top of mashed potatoes is golden brown and filling is bubbling.

Makes 4 servings.