Not So Traditional Shepherd’s Pie

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

Ingredients

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

Other ingredients

  • 1 egg, whisked
  • freshly grated or dried parmesan cheese (optional)

Directions

  1. Preheat your oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Roast both the cauliflower and bulb of garlic for approximately 30-35 minutes.
  5. Heat up a skillet with 1 tablespoon of olive oil. Add the onions and saute until soft and translucent.DSC03484(1)
  6. Add the beef and crush with your cooking utensil until you get small, even pieces of ground beef.
  7. Mix in the cayenne, chilli powder, paprika, thyme, salt and pepper. Allow to cook until the meat is browned throughout.
  8. Add the carrots, peas and and mix until well combined. Then add the flour and combine again until the mixture thickens.DSC03498(1)
  9. Mix in the tomato paste, Worcestershire sauce and beef stock and allow the mixture to reduce.
  10. Add salt and pepper to the mixture and give it a try to make sure you’re happy with the taste.
  11. Remove the beef mixture from the heat and allow to cool.DSC03506(1)
  12. 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.DSC03520(1).jpg
  13. Add in the green onions, mix and taste to ensure the salt and pepper content is where you like it.
  14. Grab a casserole dish that can hold both the beef mixture and cauliflower mash, with room to spare on top.DSC03529(1).jpg
  15. 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.DSC03532(1).jpg
  16. Wash the top of the pie with the whisked egg and sprinkle with parmesan cheese if you’d like.
  17. 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!

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