Shepherd’s Pie with Cauliflower Crust

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef (or lamb)
• 1 medium yellow onion (diced)
• 2 carrots (peeled and diced)
• 2 cloves garlic (minced)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup low-sodium beef broth
• 1 tbsp cornstarch
• 1 cup frozen peas
• 1/2 cup frozen corn (optional)
• 1 large head cauliflower (cut into florets)
• 2 tbsp butter
• 1/3 cup plain Greek yogurt
• 1/4 cup freshly grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. 1

   Preheat the oven to 400°F. Lightly grease a 9x9-inch baking dish or similar 2-quart casserole dish.

2. 2

   Bring a large pot of water to a boil. Add the cauliflower and cook for 10–12 minutes, or until very tender.

3. 3

   Drain the cauliflower thoroughly and let it sit in the colander for several minutes so excess moisture can evaporate.

4. 4

   Add the cauliflower to a food processor or blender with the butter, Greek yogurt, Parmesan, garlic powder, salt, and pepper. Blend until smooth and creamy. Set aside.

5. 5

   Heat the olive oil in a large skillet over medium heat.

6. 6

   Add the ground beef and cook for 5–7 minutes, breaking it into small pieces, until browned.

7. 7

   Add the onion and carrots. Cook for another 4–5 minutes, or until they begin to soften.

8. 8

   Stir in the garlic, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Cook for 1 minute.

9. 9

   In a small bowl, whisk the cornstarch into the beef broth until smooth.

10. 10

    Pour the broth mixture into the skillet. Bring to a gentle simmer and cook for 3–5 minutes, or until the sauce thickens.

11. 11

    Stir in the frozen peas and corn, if using. Remove from the heat.

12. 12

    Spread the meat and vegetable filling evenly into the prepared baking dish.

13. 13

    Spoon the mashed cauliflower over the top and gently spread it into an even layer. Sprinkle with cheddar cheese, if desired.

14. 14

    Bake for 20–25 minutes, or until the filling is bubbling around the edges and the cauliflower topping is lightly golden. For extra browning, broil for 2–3 minutes at the end, watching carefully.

15. 15

    Let the shepherd’s pie rest for 5–10 minutes before serving.