Change up your typical shepherd’s pie by swapping out cauliflower for the potatoes. Picky eaters will never know the difference and your tummy will thank you.
This one goes out to my dad. (Hi dad!) Lately for dinner I’ve been doing the ol’ dig through the pantry and hope an idea presents itself. Call it lazy, call it boredom, call it whatever you want. All I know is that when my dad comes to town I have to make him a good, well thought out dinner, lest I feel like an awful daughter.
I’ve been very thankful to add back cauliflower to my diet recently. (If you want to read more about my elimination diet and why I’m here check out this post.) I don’t think I had fully explored the wonder that is cauliflower before now. I was content with roasting it in the oven and not giving it a second thought. But, have you ever tried mashed cauliflower? It not only looks like potatoes, it comes pretty close to the taste as well. I think I even tricked my dad into thinking this was topped with actual potatoes! By packing the flavor into the filling with ground beef, carrots, celery, and fresh parsley this presents itself as a beautiful and filling meal that anyone would be proud to have on their table.
I think the trick with this recipe is to really drain your cauliflower before you blend it. I feel like the water content is an easy way to tell mashed cauliflower apart from mashed potatoes. Take your time and really drain that cauliflower. It’s worth it!
The great thing about Shepard’s Pies is that pretty much anything can go inside. Green beans, turkey, chicken, tomatoes, corn, the possibilities are endless. Feel free to experiment with this one and give it your signature!
What are your Shepard’s Pie ideas? We’ve also done a sweet potato topping in this kitchen! Comment below with your thoughts! Don’t forget to follow my social channels and subscribe below for exclusive content just for you!
- 1 1/4 lb ground beef
- 1/4 yellow onion, diced
- 2 cloves garlic, minced
- 1 head cauliflower
- 1/4 cup + 2 tbsp chopped parsley
- 1 tbsp ghee
- 1 cup matchstick carrots
- 1 cup diced celery
- 1 cup packed spinach, rough chopped
- 1 cup cooked rice
- 1 1/2 cup broth (or water if broth isn't handy)
- Preheat oven to 350 F
- In a large pot boil 6-7 cups of salted water. Add cauliflower boil 8-10 minutes or until cauliflower is fork tender. Drain well and set aside.
- Meanwhile, in large fry pan over Medium High heat, cook ground beef (salt to taste) until just cooked through, drain and reserve fat and remove beef from pan and place in a small bowl.
- Add 2 tbsp of beef fat back to pan, cook onion until translucent (3-5 min) and then add garlic and stir till fragrant (1-2 min), remove 1 tbsp of onion and garlic mixture and add it to the cooked cauliflower.
- Add celery and carrot to the fry pan and cook until just tender (5-7 minutes)
- To fry pan add rice, beef, spinach, broth (salt to taste), cook until spinach is wilted. Stir in 1/4 cup parsley and transfer to a baking dish (I used a 12x8x3).
- Meanwhile to the cauliflower add ghee, in a blender/with a stick blender, blend the cauliflower onion and garlic mixture until smooth, stir in 2 tbsp parsley (salt to taste).
- Smooth cauliflower mixture oven meat filling in baking dish.
- Bake for 30 minutes or until filling is bubbly. Let sit 10 minutes before serving.
- *I think the trick with this recipe is to really drain your cauliflower before you blend it. I feel like the water content is an easy way to tell mashed cauliflower apart from mashed potatoes. Take your time and really drain that cauliflower.