Description
This Shepherd’s Pie with Cauliflower Mashed Potatoes is a delicious and healthy twist on a classic comfort food.
Scale
Ingredients
- Beef Layer:
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion
- 4 ounces mushrooms, diced
- 2 teaspoons minced garlic
- 1 pound lean ground beef
- salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons flour
- 1 cup beef broth
- 4 cups packed shredded kale leaves
- 1/2 cup frozen carrots
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Potato Layer
- 1 pound baby Yukon gold potatoes, steamed in microwave
- 4 cups cauliflower rice (12 oz frozen packet), steamed in microwave
- 2 tablespoons butter
- salt and pepper to taste
- 1 cup cheddar cheese
- 1/4 cup chopped chives
Instructions
- In large cast iron skillet, heat olive oil over medium heat and sauté onions, mushrooms and garlic.
- Once onions begin to look translucent, add beef and brown until no longer pink and fully cooked; season with salt, pepper and balsamic vinegar.
- Stir in flour to coat meat and cook for a few minutes until it starts to stick to pan; pour in beef broth to deglaze pan. Stir in kale, carrots, peas and corn and cook until veggies are warmed and tender.
- Using electric mixer, place steamed potatoes and cauliflower in bowl with butter and whip until smooth and creamy. Season with salt and pepper.
- Preheat broiler, spread layer of mashed cauliflower potatoes over beef mixture; sprinkle with cheese.
- Broil 5 minutes or until cheese melts and browns; garnish with fresh chives.