Shepherd’s Pie - NeelyQuinn.com

Shepherd’s Pie

2015-09-08 22:58:47

Serves 4

Mashed cauliflower makes an excellent substitute for traditional potatoes in this recipe, although you can sub sweet potatoes if you like as well. Made with rich, grass-fed beef and vegetables, this is an easy and healthy alternative to a classic comfort food.

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Ingredients

1 lb grass-fed ground beef
1 onion, diced
1 medium carrot, peeled and cut into small cubes
1 clove garlic, minced
1 tsp fresh thyme leaves
1 Tbs tomato paste
1 cup chicken or beef stock
1/2 cup frozen peas
1 head cauliflower, cut into florets
1 Tbs olive oil
1/4 cup coconut milk
Sea salt and fresh ground pepper, to taste

Instructions

Preheat oven to 375 degrees F.
Heat a large skillet over medium high heat and add the beef, onion, carrot, and garlic.
Cook until the beef is no longer pink and drain the fat from the pan. Transfer back to the stove and add the thyme, tomato paste, and stock. Bring to a boil, and simmer until liquid is reduced by about half. Add the peas and transfer the mixture to a casserole dish.
Put the cauliflower florets in a large microwave safe bowl and add a few tablespoons water or broth. Cover and cook for 4-5 minutes until very tender. Remove and add the coconut milk. Season with salt and pepper and mash until very smooth, using a food processor if necessary.
Spread the cauliflower mixture over the beef and bake for 25-30 minutes until top is browned. You can broil the top for a minute or two if you like it to be very browned.
Serve hot.

Nutrition Information per serving