Updated: Nov 20, 2018
Who doesn't love warm, comfort food like Shepherd's pie? We've got a lighter, leaner take on this dish using lean ground beef and topping it with a cauliflower mash rather than old-fashioned mashed potatoes.
Serving size: This recipe makes 8 (12oz) servings
Macronutrient Balance: 27g Protein / 11g Fat / 19g Carbohydrates
1 lb 96% lean ground beef
1 lb 90% lean ground beef
1 1/2 cups frozen french style green beans
1 1/2 cups frozen peas
2 heads of cauliflower - stems and leaves removed and broken down into smaller chunks (ours measured 3.12 lbs)
1 yellow onion - diced
6 oz carrots - peeled and diced
6 cloves garlic - minced
1 oz finely shaved parmesan cheese
1/2 Tbsp butter
1 Tbsp olive oil
1 Tbsp tomato paste
1 Tbsp oregano
1 Tbsp rosemary
1 tsp thyme
1/4 cup of water
salt and pepper to taste
Bring a large pot of water to a boil and add the cauliflower, cook until tender.
Drain the water and set aside.
In a large pot, heat olive oil and add onion and garlic and saute for 2-3 minutes.
Add ground beef and cook until done.
Add tomato paste, water and seasoning, and cook on low heat covered for 15 minutes.
Add peas, carrots, and green beans and cook for an additional 2 minutes.
Preheat oven to 375F while finishing up the last steps of the dish below.
In a food processor or blender, blend the boiled cauliflower with 1/2 Tbsp of butter until smooth. Season with salt and pepper.
In a large casserole dish, pour in the meat and veggie mix and top with cauliflower mash. Sprinkle the top with parmesan cheese.
Bake shepherd's pie, uncovered for 30-40 minutes or until top is slightly golden. Serve and enjoy!
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