What’s a shepherd’s pie without the mashed potatoes? This health-ified version uses a cauliflower mash instead, but it’s still SO tasty—you’ll never be able to tell the difference!
chives for garnish
1 garlic clove minced
1 head cauliflower (cut into florets)
1 Tbsp light cream cheese or Neufchâtel
3 Tbsp milk of choice
3 Tbsp parmesan cheese
1/8 tsp pepper
1/4 tsp salt
1/3 cup broth
1.5 cups frozen mixed vegetables
1.5 – 2 pounds (lbs) lean ground beef
1 Tbsp olive oil
1 cup onion chopped
pepper (to taste)
salt (to taste)
1/4 cup shredded cheddar cheese
1 tsp worcestershire sauce
For mashed “potatoes,” boil cauliflower florets for about 6-10 minutes, until fork tender. (You really can’t go too soft since these will be blended into a mash!) Drain well, then pat dry.
In a food processor, purée cauliflower with remaining mash ingredients. (Add milk to adjust consistency as desired.)
For pie, sauté onions in olive oil, then add meat, salt, and pepper. Cook meat until cooked through and no longer pink.
Add Worcestershire sauce, broth, and mixed veggies. Bring to a boil, lower the heat, and simmer uncovered until the liquid reduces (about 10-15 minutes).
Preheat oven to 375°F (190°C). In a 9×13” baking dish, layer meat, then mashed “potatoes,” then cheese.
Bake 20 minutes. If desired, broil for the last few minutes to brown the cheese on top.
Enjoy! Lasts 3-4 days in the fridge.
Serving: 1 serving,
yields 12 servings servings