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  • Writer's pictureAbigail Colombo

Shepherd’s Pie

Comfort food at it’s finest. I love a good shepherd’s pie, and with this twist on a classic, I can feel good about eating it as often as I want!

This version has ground beef and vegetables topped with cauli-mash and cheese toasted under the broiler. You can really choose any veggies you like, but I chose specifically low starch and high nutrient ones that I love (brussels sprouts, carrots, spinach, mushroom).

I could see this being a bit out there for some people, so no harm in sticking with the usual peas and corn.

1.Start by roasting a head of cauliflower (broken up into pieces) until tender with some olive oil and S&P. Another option is to steam the cauliflower but I find this results in a mash that is too runny and doesn’t have that delicious roasted flavor.

2.While that’s cooking in the oven sauté the ground beef with seasonings of your choice. I used onion powder, garlic powder, S&P.

3.Drain liquid (this is a step I skipped originally but wish I hadn’t).

4.Place the ground beef in the bottom of a casserole pan (I used a 9 x 10, I think) Use the same ground beef pan to sauté your veggies until tender. I added some fresh garlic just before they were done.

5.Put veggies into casserole pan with beef and mix together.

6.Once the cauliflower is tender, transfer to the blender with a couple heaping tablespoons of butter and chicken stock, blend until smooth but be sure to not add too much stock. If you steam or boil, no stock is needed.

7.Smooth the mash over the beef and veggies. Sprinkle with cheese ( I had a blend of romano and mizithra on hand). Sprinkle with bread crumbs if you wish.

8.This last step under the broiler is important because it helps set the mash and gives it that signature crispy browned top we all love.

Once done let sit a bit so it sets.


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