In the spirit of Saint Patrick’s Day, we’ve recreated a United Kingdom classic, Shepherd’s Pie. Technically, what you’re making here is a Cottage Pie – as traditional Shepherd’s pie is made with lamb or mutton…but the idea is the same and so is the full and fantastic flavor! Another twist we’ve made to this traditional recipe is we’ve replaced the carbohydrate-heavy potatoes with mashed cauliflower. Similar in texture and taste, no one will be any the wiser when it comes time to chow down on this one!
Because we’ve freed up a carbohydrate serving with this meal, you’re free to enjoy your own favorite carbohydrate serving with this one! Us personally? We’ll be enjoying ours with peas – the traditional accompaniment to this warm and savory meal. You’ll also notice that you have the option of topping yours with shredded cheese (or not). We’ve given you the adjustments for either way, but remember that your shredded cheese should not be pre-shredded – shred at home right off the block!
Enjoy this one while it’s warm. Wishing you and yours a very happy and healthy Saint Patrick's Day!
- 8 oz. cauliflower florets
- 1 Tbsp. Olive Oil
- 2 oz. Green Onion, diced
- 3 oz. Celery (no leaves), diced
- 2 oz. Red Bell Pepper, diced
- 2 cloves Garlic, minced
- 8 oz. lean ground Beef or Buffalo*
- ¼ - ½ C low-sodium Chicken Broth
- 1 Tbsp. Pomi Tomato Sauce
- 2 Tbsp. fresh Parsley
- To taste: Salt & Pepper
- 1 Tbsp. Grass-fed Butter
- 2 oz. extra sharp Cheddar Cheese, shredded*
*If using Cheddar Cheese in recipe; decrease meat to 6 oz.
- Preheat oven to 400 degrees F. Grease a 2-3 quart casserole dish.
- In a large pot, steam or boil cauliflower florets until tender.
- In a large skillet or saucepan, heat oil over medium-high heat. Add the green onion, celery, bell pepper, and garlic. Cook until all vegetables begin to soften; about 5 minutes.
- Add beef or buffalo and cook until browned. Note: you will add broth as needed in order to keep the pan from drying out and the meat moist.
- Once meat is cooked through, add Pomi tomato sauce, parsley, salt, and pepper. Reduce heat to simmer, and leave on while you prepare the cauliflower topping; checking periodically.
- For topping: drain cauliflower and mash or puree with a stick blender until smooth. Note: if you do not have a stick blender, an upright blender will work, too.
- Add butter, salt, and pepper. Blend just until incorporated.
- Remove meat sauce pan from heat.
- To assemble: spread the meat mixture on the bottom of the casserole dish. Top with the cauliflower mixture and smooth over with a spoon. Lastly, top with shredded cheese.
- Bake until the top is brown and bubbly; about 30 minutes.
Servings: 2. Replaces: 1 protein, 1 vegetable, 1 healthy fat.