Cauliflower Shepherd's Pie
Ingredients:
- 1 heads Cauliflower florets
- 3 oz Cream Cheese softened
- .25 c Whole Milk
- 2 tsp Sea Salt divided
- .5 tsp Ground Black Pepper divided
- 1 lbs Ground Beef or ground lamb
- 1 tbsp Olive Oil
- 1 c Onions chopped
- 2 Carrots peeled and chopped
- 4 cloves Garlic minced or pressed
- 1 c Frozen Peas
- .66 c Beef Broth
- 1 tsp Cornstarch
- 1 tbsp Fresh Parsley rinsed and chopped
Instructions:
- Preheat oven to 400 degrees.
- For Mashed Cauliflower, bring a pot of water to boil and add cauliflower, cooking for about 10 minutes until they are tender. Drain well and press with paper towels or clean dish towel to get out excess water.
- Return Cauliflower to empty pot and mash with a potato masher until no large chunks remain.
- Stir in softened cream cheese, milk, 1 tsp sea salt, and .25 tsp ground black pepper until creamy and set aside.
- In a large ovenproof skillet while the Cauliflower boils, heat olive oil over medium-high heat. Add carrots, onions, and garlic, and cook until softened about 5 minutes. Add ground beef, breaking it up into small pieces while it cooks and cook until its no longer pink, 5-10 minutes. Drain excess fat.
- Add frozen peas and cook until warm, about 3-4 minutes. Season with remaining sea salt and ground black pepper.
- In a small bowl, mix cornstarch and beef broth together, or put in a tightly closed plastic container and shake until mixed evenly together. Pour into skillet with beef and vegetables and cook until thickened, 4-6 minutes.
- Top beef mixture with cauliflower mash evenly, and bake about 20 minutes or until cauliflower is golden brown.
- Top with parsley.
Nutrition
Calories: 336kcal | Carbohydrates: 14g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 1019mg | Potassium: 708mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3840IU | Vitamin C: 60.5mg | Calcium: 83mg | Iron: 2.5mg
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