Super Simple Shepherd’s Pie Recipe
This super simple shepherd's pie recipe is a must try. It mainly uses cauliflower so this is a good alternative to a regular shepherd's pie recipe.
Ingredients
1 cup ground beef (minced beef) - lean
1 medium egg
1 medium yellow onion - smaller than a tennis ball
2 stalks green onions (scallions or green shallots)
4 cloves garlic- 1 cup frozen vegetables
1 head cauliflower
½ tablespoon butter - melted
½ teaspoon sea salt
½ teaspoon ground black pepper - cracked
1 teaspoon Italian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)- 1 teaspoon aayenne
1 teaspoon cumin
¼ cup beef stock (beef broth or beef bouillon)
Instructions
- Grind and season your meat (if you did not buy pre-ground meat) with salt, pepper, cayenne and cumin.
- Add an egg and some more seasoning.
- Chop up your onions, green onions and garlic or be lazy like me and toss everything in a clean food processor. Save half a stalk of green onion for your mashed cauliflower.
- Heat a pan with olive oil and toss in your processed onion/garlic mix with salt and pepper. Cook until it smells so good that you’ve made a drool puddle.
- Add in the meat! Mix and cook on medium heat. Add a splash of broth (or bullion and water) to keep the meat moist.
- Transfer your mixture to a pot and keep cooking on medium heat, mixing as you go. At this point, mix in your frozen veggies and sprinkle in some Italian herb seasoning.
- Keep cooking until most of the liquid has evaporated, and the meat has browned.
- Spread meat mix in a baking pan (or dish) and start working on your mashed cauliflower. At this point, you may also want to preheat your oven to 205 degrees Celsius.
- So I actually added an extra part to my shepherd’s pie. It’s completely optional! My carb-conscious friends, stay away from this step. I’m not even going to insert a picture into the post. I had some super cheap (but suspicious-looking) potato salad on hand that I wanted to get rid of. My solution? Spread a layer over the meaty mix!
- Fill a pot with about an inch and a half of water and set in the head of de-leafed cauliflower (whole is fine). Cook on medium heat for around 10 minutes or until you can easily mush the florets with a fork.
- Cut up the cauliflower and process with some butter or sunflower based margarine, salt and green onions until the mixture is creamy.
- Spread the mashed cauliflower on top of the meat mix.
- Season and brush on a thin layer of melted butter or olive oil before popping the pan in the oven for about half an hour (or until the mashed cauliflower just started to become a little golden).
- Remove the pan from the oven and let the shepherd’s pie settle, and cool for about 10 minutes before cutting and serving.
Nutrition
Calories: 166kcalCarbohydrates: 12gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 54mgSodium: 313mgPotassium: 534mgFiber: 4gSugar: 3gVitamin A: 1772IUVitamin C: 52mgCalcium: 62mgIron: 2mg
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