Cauliflower Shepherd’s Pie is a lighter, low-carb take on the traditional comfort dish, replacing the classic mashed potato topping with creamy mashed cauliflower. Packed with a savory filling of ground meat, vegetables, and rich gravy, this dish offers all the heartiness of the original with a healthier twist. It’s perfect for those looking for a nutritious meal that doesn’t skimp on flavor. Ideal for a cozy weeknight dinner or meal prep, this dish will satisfy the whole family.
Ingredients:
- 1 large head of cauliflower, chopped
- 2 tbsp butter or olive oil
- 1/4 cup milk (or non-dairy alternative)
- Salt and pepper, to taste
- 1 lb ground beef or lamb
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1/2 cup beef or vegetable broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 tbsp cornstarch (optional, for thickening)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large pot, bring water to a boil and cook the cauliflower until tender, about 10 minutes. Drain and mash the cauliflower with butter, milk, salt, and pepper until smooth and creamy. Set aside.
- In a skillet, cook the ground beef or lamb over medium heat until browned. Drain any excess fat. Add the onion, carrots, and garlic, and sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and broth. Simmer for 10 minutes, allowing the flavors to meld. If the mixture is too thin, dissolve the cornstarch in a little water and stir it in to thicken.
- Add the peas to the meat mixture and stir until heated through.
- Transfer the meat and vegetable filling to a baking dish and spread the mashed cauliflower evenly on top.
- Bake for 20-25 minutes, or until the cauliflower topping is golden and the filling is bubbling.
- Serve hot and enjoy your healthier twist on a classic shepherd’s pie!
