Many of us are in the mood for a savory comfort-food classic. When that’s the case, Shepherd’s Pie can be super satisfying.
This shepherd’s pie is a variation on the traditional recipe, with a mashed low carb cauliflower topping instead of potato.
It’s a family favorite at our home. I’ve made variations on this recipe with far fewer ingredients and/or simply substituting whatever I find in the fridge or fresh from the garden. Nothing, except the beef/lamb, a few colorful vegetables, seasonings and cauliflower topping is essential. I also speed chopping by using a food processor.
Ground Beef/Lamb/Turkey Mixture
- 1 tbsp olive oil or coconut oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 lb ground beef/lamb/turkey
- 1 small zucchini or other green vegetables, diced
- 2 stalks celery
- 1 large carrot
- 1 tsp rosemary
- 1 tsp thyme
- 1-2 tbsp Worcestershire sauce
- 1 cup crushed tomatoes or 2 tbsp tomato paste
- Salt and pepper to taste
- 1 large head cauliflower (6 cups florets, cut off most of the stems)
- 2 tbsp butter (cut into chunks)
- 2 tbsp cream cheese (cut into chunks)
- 4 cloves garlic
- Parmesan/cheddar or your favorite cheese, optional
- 3/4 tsp sea salt (to taste)
- chives or parsley (optional, for garnish)
- Heat the olive oil in a large saucepan. Add the onion and garlic and sauté on medium heat until soft and translucent.
- Add the ground beef or lamb and cook, stirring frequently, until it is browned and cooked through.
- Add the vegetables and tomatoes or tomato paste and stir to combine.
- Reduce the heat to a simmer. Simmer uncovered for 10 minutes.
- Fill a large saucepan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil.
- Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the basket with a lid.
- Reduce water to a simmer and cook, covered, for 10 to 15 minutes, until cauliflower is very soft.
- Place the cauliflower into a food processor together with all other ingredients, except chives/parsley.
- Blend until the cauliflower is smooth and resembles the texture of mashed potatoes. Alternatively, mash with a masher until it looks like mashed potatoes.
- Adjust salt and pepper to taste.
- Garnish with parsley/chives and a sprinkling of cheese if desired. You can also drizzle some melted butter on top if you’d like.
- Place the ground beef mixture in the bottom of a large casserole dish or several small ramekins. Top with the mashed cauliflower.
- Bake at 350F for 20-25 minutes and until the filling is bubbly and the topping is browned.
Check out more recipes at freshperspectives.org
This was so amazing! So glad I tried it!
Pairs really well with a nice fresh baguette <3
More recipes, please!
Lois Anderson says
More coming! Thank you so much.
Linda Zucker says
Made this dish for dinner last night … the cauliflower was a great substitution for traditional mashed potatoes. I added some chopped mushrooms to the base just because they were available and a splash of red wine in place of chicken stock. Husband approval recorded … and he’s the big Shepherd Pie lover in our house.
Lois Anderson says
Great to hear. I, too, love mushrooms and would have added had they been on hand! Will add that as a MUST HAVE addition!