Healthy Shepherd’s Pie with Mashed Cauliflower
Serves 410 mins prep50 mins cook
A low carb and Healthy Shepherd’s Pie topped with Mashed Cauliflower and loaded with vegetables. This savory, meaty and easy shepherd’s pie is made with bbq sauce and a bit of cayenne pepper to get it spicy. A great mix of flavors that’s perfect for a cozy fall dinner.
0 servings
What you need
tsp olive oil
cup cauliflower
tsp salt
tsp pepper
cup onion
cup celery
cup carrot
cup bell pepper
cup green peas
tbsp steak sauce
tsp black pepper
tsp cayenne pepper
Instructions
1 Preheat oven to 400°F. Cook Cauliflower: 1 Bring water to a boil in pot, add cauliflower and boil for 15 minutes until tender and easily pierced with a fork. Drain. 2 Transfer cauliflower, broth, salt and pepper to a blender (or food processor) and blend until smooth, about 15 seconds. 3 Add more broth if too thick. Cook Filling: 1 While cauliflower is cooking, heat a nonstick pot or saucepan over medium-high, pour 1 tsp oil and add meat. Break down into crumbs and cook until no longer pink. Transfer to plate and set aside. 2 Pour remaining oil on pan and fry onion, garlic, celery, carrots and bell peppers until onions are translucent and vegetables are tender, about 5 minutes. 3 Return meat to pan, add broth, Garlic Steak sauce, salt, pepper and cayenne pepper; Reduce heat to medium-low and simmer about 5 minutes till mixture starts to thicken. 4 Stir in frozen peas and remove from heat. Prepare Pie: 1 Pour filling into a 2 qt casserole (or 8 x 8 " baking pan) and smooth out. 2 Spread mashed cauliflower on top. 3 Bake for 25-30 minutes, until cauliflower is lightly golden-brown.View original recipe