[title subtitle=”RECIPE Adapted grilledcheesesocial.com
IMAGE Anna Shepulova/Shutterstock”][/title]
The crowning glory in shepherd’s pie is normally mashed potatoes. Mashed potatoes are high in carbs so in this version we replace them with creamy cauliflower, a low-carb and equally delicious alternative!
1 large head cauliflower, cut into florets
1 cup goat cheese
1 cup parmesan cheese, shredded
¼ cup whole milk
kosher salt, to taste
black pepper, to taste
1 Tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 lb. ground beef or turkey
½ tsp. thyme
¼ tsp. rosemary
2 Tbsp. Worcestershire
1 cup sweet peas, drained
1 cup corn, drained
2 Tbsp. all-purpose flour
2/3 cup low-sodium chicken broth
Preheat oven to 400°.
Add cauliflower to large pot of boiling water, cook until tender (about 10 minutes). Drain cauliflower, pressing out excess water with paper towels or clean towel – remove as much water as possible. Place drained cauliflower back in the pot and mash with a potato masher until no chunks remain. Add goat cheese and milk, season with salt and pepper and stir until creamy. Set aside.
Heat oil in large skillet over medium heat. Add onion, carrots and garlic, cook until softened (about 5 minutes). Add thyme, rosemary, Worcestershire, and ground beef or turkey. Cook until meat is no longer pink, drain any fat. Add flour to meat, stir to coat. Add peas and corn, cook until heated through. Add broth, stirring until thickened (about 5 minutes). Season to taste with salt and pepper.
Place beef mixture in baking dish and top with cauliflower mixture, making sure the cauliflower mixture touches the side of the baking dish to seal in the goodness underneath. Top with parmesan cheese. Bake 20 minutes – until most of the liquid is absorbed and cauliflower and the parmesan cheese is golden brown. Serve hot!
Tip: This dish can be prepared and baked in a cast iron skillet.