Yield: 8
Cauliflower Shepherd's Pie
Prep Time
10 minutes
Cook Time
55 minutes
Total Time
1 hour 5 minutes
Ingredients
Cauliflower Mash
- 1 cauliflower, cut into florets
- 2 tbsp butter
- 1 tbsp fresh parsley
- Salt and pepper, to taste
Filling
- 1 tbsp oil
- 2 lbs lean ground beef
- 1 yellow onion, finely diced
- 1 celery rib, finely diced
- 2 garlic cloves, minced
- 2 tsp Worcestershire sauce
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary
- 3 tbsp tomato paste
- 1 cup beef broth
- 2 cups frozen peas and carrots
- ½ cup frozen corn kernels
Instructions
- Steam the cauliflower in a large pot for 12 to 15 minutes, or until tender. Using a potato masher, the mash cauliflower and add butter, parsley, salt, and pepper. If the cauliflower mash is too thick, thin out with a splash of milk.
- Set aside. To make ground beef mixture, In a large skillet, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 6 to 8 minutes. Add onion and celery and cook for 2 to 3 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in broth, tomato paste, Worcestershire sauce, rosemary, and thyme. Reduce to a simmer and cook for 10 to 15 minutes, or until beef broth has mostly evaporated. Stir in frozen vegetables and transfer the mixture to an oven-safe baking dish. Top with cauliflower mash.
- Bake at 400ºF for 25 to 30 minutes.
- Enjoy immediately or store in the refrigerator for up to 3 days.
Leave a Reply