This easy shepherd’s pie recipe subs in mashed cauliflower so you don’t feel all that potato carb guilt. A tad of heavy cream and a smidge of butter are included so we need to cut some corners where we can, right?
As with all skillet meals that go into the oven, please be careful when you are grabbing the handle. I am a few times guilty of forgetting that the handle is scorching hot.
Only one skillet makes cleanup a breeze. Once cooled a bit I like to serve this straight from the skillet. Place a hot pad no the table, and you are good to go. You can pair this with a simple salad and crusty bread for a comforting fall or winter meal.
Cauliflower Crust Shepherds Pie
Ingredients
- 1 pound ground beef, lean
- 2 cups chopped onion
- 3 cloves minced garlic
- 1 can diced tomatoes, 15 ounce, drained
- 1 tablespoon worchestershire
- 1 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- ¼ cup beef broth
- 1 tablespoon all purpose flour
- 8 cups cauliflower florets
- 6 tablespoons unsalted butter
- 2 cups water
- ¼ cup heavy cream
Instructions
- Preheat oven to 375°. Heat a 12 inch oven-safe skillet over medium-high heat.
- Add in ground beef, onion and garlic. Break up the beef while stirring occasionally until the beef is browned and the onion is translucent, about 8 to 10 minutes.
- Stir in tomatoes, Worcestershire, rosemary, 1 tablespoon of parsley, pepper and 1/2 teaspoon of salt.
- In a small bowl, whisk the flour into the beef broth. Once combined, add into the skillet. Reduce heat to medium-low and cook, stirring often, until thickened, about 15 minutes.
- Place cauliflower and water in a large saucepan and bring to a boil over high heat. Once boiling, cover and reduce to medium-high heat. Cook until the cauliflower is tender, about 10 minutes.
- Drain cauliflower, then add butter, heavy cream and salt to taste. Mash with a potato masher or fork until smooth. Spoon cauliflower mash evenly over the skillet mixture.
- Bake until the top starts to become light golden brown, anout 20 to 25 minutes.
