The title basically says it all.
This was my first time making Shepherd’s pie, and i’ll definitely be making it again. I will warn you that this recipe is a bit labour intensive compared to what I usually post, however the time spent will really pay off as you’ll have leftovers for days (unless you’re sharing, then all bets are off).
For a healthy and flavourful twist, Hayley and I chose to substitute traditional mashed potatoes with a roasted garlic cauliflower mash. Not only is it delicious, but it allows you to avoid the post-pie food coma that’s associated with what’s traditionally quite a hearty dish. Don’t take my word for it though, try it out for yourself!
Prep time: 15 minutes
Cook time: 30-40 minutes
Total time: < 60 minutes
For the beef
- 1 lb extra lean ground beef
- 1 large onion
- 1 cup frozen peas
- 3 carrots, diced into cubes and microwaved for 1 minute
- 3 tbsp tomato paste
- 1 cup beef stock (preferably the kind with no added sodium)
- 2 tbsp Worcestershire sauce
- 3 tbsp flour
- 2 tbsp paprika
- 1 tbsp chilli powder
- 1/4 tbsp cayenne
- 2 tbsp dried thyme, or 4 sprigs of fresh thyme (chopped finely)
- 1 tbsp olive oil
- salt and pepper to taste
For the cauliflower mash
- 1/2 head of cauliflower
- 1/4 cup plain Greek yogurt (I use the fat free variety)
- 1 bulb of garlic, roasted
- 2-3 sprigs green onions, chopped
- 2 tbsp coconut oil or olive oil
- salt and pepper, to taste
- 1 egg, whisked
- freshly grated or dried parmesan cheese (optional)
- Preheat your oven to 400 degrees F.
- Chop the cauliflower into small, even florets. Spread the cauliflower evenly across a baking sheet. Pour one tablespoon of coconut or olive oil over the florets and mix until well coated.
- Cut off the top of your entire garlic bulb and place the bulb on top of a sheet of aluminum foil. Pour 1 tbsp of olive oil over the entire bulb and then wrap it up completely in the foil.
- Roast both the cauliflower and bulb of garlic for approximately 30-35 minutes.
- Heat up a skillet with 1 tablespoon of olive oil. Add the onions and saute until soft and translucent.
- Add the beef and crush with your cooking utensil until you get small, even pieces of ground beef.
- Mix in the cayenne, chilli powder, paprika, thyme, salt and pepper. Allow to cook until the meat is browned throughout.
- Add the carrots, peas and and mix until well combined. Then add the flour and combine again until the mixture thickens.
- Mix in the tomato paste, Worcestershire sauce and beef stock and allow the mixture to reduce.
- Add salt and pepper to the mixture and give it a try to make sure you’re happy with the taste.
- Remove the beef mixture from the heat and allow to cool.
- By now the cauliflower and garlic should be done, and you should allow them to cool before placing both in a mixing bowl. Add the Greek yogurt, coconut/olive oil, salt and pepper and mash until you achieve a smooth and creamy texture.
- Add in the green onions, mix and taste to ensure the salt and pepper content is where you like it.
- Grab a casserole dish that can hold both the beef mixture and cauliflower mash, with room to spare on top.
- Pour the beef mix into the casserole dish and run a spatula over the top until you have an even layer. Do the same with the cauliflower mash next.
- Wash the top of the pie with the whisked egg and sprinkle with parmesan cheese if you’d like.
- Place the dish in the oven and cook at 400 degrees F for 20 minutes, or until golden brown.
Serve this beauty up with your favourite greens, and freeze the rest in individual portions for some quick meals on the go!