Shepherd’s Pie with Cauliflower Mash is a modern take on the traditional favorite, featuring a rich filling of seasoned meat and vegetables topped with a creamy, buttery cauliflower mash. This dish combines comforting flavors with a healthier twist, making it perfect for any family dinner.
Ingredients:
- 1 head of cauliflower, cut into florets
- 1/4 cup milk (or dairy-free alternative)
- 2 tablespoons butter (or olive oil)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 pound ground beef or lamb (or plant-based alternative)
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Preheat the oven to 400°F (200°C).
- In a large pot, steam the cauliflower florets until tender, about 10 minutes. Drain and let cool slightly.
- In a bowl, mash the cauliflower with milk, butter, salt, and pepper until smooth and creamy. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and carrots, cooking until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Add the ground beef or lamb to the skillet and cook until browned. Drain any excess fat.
- Stir in the peas, tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for another 3-4 minutes until heated through.
- Transfer the meat mixture to a baking dish and spread the cauliflower mash evenly on top.
- Bake for 25-30 minutes, until the top is golden and the filling is bubbling.
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