Shepherd's Pie with Cauliflower Crust
Category
Main Dishes
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
A Lean and Green favorite shepherd's pie recipe! This classic
casserole of Britain and Ireland has been Wow!d to perfection creating a dish that's not only on program, low carb and ridiculously delicious, it's super EASY too!
Traditionally made with mashed potatoes and peas and other high carb veggies, Stacey swapped out the carbs but NONE of the flavor or rich, delicious comfort food fun. Give this one a try!
Happy Cooking~
Stacey
Ingredients
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nonstick cooking spray
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1 1/2 pounds lean ground beef
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4 Cups assorted vegetables, cubed (We used zucchini, radishes, yellow pepper, onion and mushrooms)
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1/3 C beef broth
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1/2 teaspoon Stacey Hawkins Dash of Desperation Seasoning
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2 C riced cauliflower (fresh or frozen)
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4 T low-fat cream cheese (at room temperature)
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1/4 tsp Stacey Hawkins Cyprian Sea Salt
PIE
CAULIFLOWER TOPPING
Directions
Preheat the oven to 375° F
PIE
Spray a large, nonstick frying pan with nonstick cooking spray.
Add the beef to the pan and sprinkle with Rosemary Versatility Seasoning. Cook 7-10 minutes until browned, chopping large chunks into smaller pieces while cooking.
While the beef is cooking, chop the vegetables into equal sized chunks.
When the beef is finished, pour it into a bowl and set aside.
Place the veggies in the pan and sauté on high heat for 3-4 minutes until they are slightly browned.
Pour the beef broth and seasoning into the pan and reduce heat to medium. Let veggies sauté until tender- approximately 5-7 minutes depending on what veggies you use,
Add the veggies to the beef and gently toss to combine. Pour into a cast iron pan.
CAULIFLOWER TOPPING
Cook the cauliflower. The easiest way to do this is to place it in a microwave safe bowl and microwave on high until soft. If using fresh, cook for 3-5 minutes, stirring occasionally. If frozen, it may take less time (because of the high moisture content in frozen cauliflower.)
When cooked, drain off any excess water and place the cauliflower, cream cheese and seasonings in a food processor.
Pulse on high for 2 minutes until the mixture resembles whipped mashed potatoes.
Place dollops of the mixture on the top of the pie and either leave in little "piles" or smooth out over the pie. Cooks choice!
Place in the oven for 15 minutes until hot and bubbly.
Serve hot and enjoy!
Chef's Notes & More
Serving Size is 1/4 of this Shepheard's Pie
1 - Lean
3 - Green
3 - Condiments
