Shepherd’s Pie with Cauliflower Crust
Photo Credit: Aaron Colussi

Shepherd’s Pie with Cauliflower Crust

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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Shepherd’s Pie with Cauliflower Crust

Shepherd’s Pie with Cauliflower Crust

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.
Course: Entree
Keyword: cauliflower crust, shepherds pie
Servings: 6
Calories: 478kcal
Author: Genevieve Doll

Ingredients

Crust:

  • 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

Filling:

  • 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

  • Preheat oven to 425°. Steam cauliflower 12–15 minutes, until fork tender.
  • 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.
  • Add ground beef, and cook about 7 minutes, until cooked through. Drain off excess fat.
  • Stir in peas, salt, herbs and spices, and cook for a couple of minutes, until peas are warm.
  • To make cauliflower crust, blend all crust ingredients in a food processor until smooth and creamy.
  • To assemble, layer meat mixture in a 9×13 baking dish, followed by cauliflower mixture.
  • Bake 10 minutes, until heated through. Sprinkle with chives to garnish.

Nutrition

Calories: 478kcal | Carbohydrates: 30g | Protein: 35g | Fat: 26g | Sodium: 1173mg | Fiber: 12g | Sugar: 8g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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