Shepherd's Pie with Mashed Cauliflower
Ingredients
The filling
-
3
pounds
ground beef
-
2
large
onion, finely chopped
-
2
large
carrots, finely chopped
-
2
large
celery, finely chopped
-
4
cloves
garlic, minced
-
2
tablespoons
coconut aminos
-
½
cup
pizza sauce
-
3
teaspoons
Herbamare
The topping
-
4
12 oz bags
frozen riced cauliflower
-
¼
cup
ghee or avocado oil
-
¼
cup
full-fat canned coconut milk
-
fresh ground pepper
Instructions
- Preheat the oven to 450°F.
- In a large pan, cook the ground beef over low to medium heat.
- In another pan, cook the riced cauliflower without a lid to remove moisture.
- Add onion, carrots, and celery to the beef and cook for about 15 minutes.
- Stir in garlic, coconut aminos, pizza sauce, and 2 teaspoons of Herbamare into the beef mixture.
- Spread the beef mixture in a 9 by 13 inch baking dish.
- Let the cauliflower cool for 5 minutes, then transfer to a food processor.
- Add ghee or avocado oil, pepper, the remaining Herbamare, and coconut milk to the processor.
- Puree until smooth, scraping the sides as needed.
- Spread the cauliflower topping over the beef layer.
- Bake for 20 minutes, then broil for 5 minutes, watching closely.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
500mg
Cholesterol
80mg
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