Shepherd’s Pie with Cauliflower Crust

No ratings yet

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:

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