Shepherd’s Pie with Cauliflower Crust

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This recipe highlights cauliflower, high in vitamin C and antioxidants, in place of a traditional potato topping. Choose roasted garlic powder, if available, for added flavor complexity.

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Description

Shepherd’s Pie with Cauliflower Crust
Recipe Type: Dinner
Author: Genevieve Doll
Serves: 6
Ingredients
  • <b>Crust</b>
  • 1 medium head of cauliflower, cut into florets
  • 1/3 cup Greek yogurt
  • ¼ cup grated Parmesan
  • 2 tablespoons olive oil
  • 1 tablespoon minced chives, additional for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • <b>Filling</b>
  • 2 tablespoons olive oil
  • 1 medium onion, small dice
  • 3 medium carrots, small dice
  • 3 stalks celery, small dice
  • 1½ pounds ground beef
  • 1 cup frozen peas
  • 1½ teaspoons salt
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Chopped fresh chives, for garnish
Instructions
  1. Preheat oven to 425°. Steam cauliflower 12–15 minutes, until fork tender.
  2. Meanwhile, make filling by heating oil in a large sauté pan over medium-high heat. Add onion, carrots and celery, and cook 10 minutes, until vegetables soften.
  3. Add ground beef, and cook about 7 minutes, until cooked through. Drain off excess fat.
  4. Stir in peas, salt, herbs and spices, and cook for a couple of minutes, until peas are warm.
  5. To make cauliflower crust, blend all crust ingredients in a food processor until smooth and creamy.
  6. To assemble, layer meat mixture in a 9×13 baking dish, followed by cauliflower mixture.
  7. Bake 10 minutes, until heated through. Sprinkle with chives to garnish.

PER SERVING: 478 CAL; 35G PROTEIN; 26G FAT; 30G CARB (8G SUGARS); 1,173MG SODIUM; 12G FIBER

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