We love this warm and comforting dish. It’s healthy, family-friendly, easy, veggie-packed, delishhh. Go ahead and try this Shepherd’s Pie, it’s so good.
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Let the cooking begin!
The steps:
- Start by chopping all the veggies you’ll need for the Shepherd’s Pie. This will be the cauliflower, onion, mushrooms, and garlic.
- You’re going to boil the cauliflower in a pot of water with the water just covering the cauliflower. This will boil while you make the filling.
- In a large cast iron skillet, you’re going to brown the ground beef a little, and then start adding veggies and stir and cook until they are cooked through.
- Next, you’ll season the filling mixture with salt, pepper (omit if nightshade-free), and Italian seasoning.
- When the cauliflower is fork-tender, blend it until smooth with added extra virgin olive oil, garlic powder, turmeric, salt, and pepper (omit if nightshade-free).
- Make sure the meat and veggie filling is spread evenly throughout the pan, and then pour the mashed cauliflower over it.
- Bake in the preheated oven for about 20 minutes, or until it just starts to brown on top.
- That’s it! Enjoy!
Substitutions:
- If you tolerate potatoes well, you can always use mashed potatoes instead of mashed cauliflower for the topping.
- Butter or ghee can be subbed for extra virgin olive oil in the topping.
- You can omit the turmeric.
- Ground turkey can be subbed for ground beef.
- You can use most veggies for the filling. Zucchini and broccoli would also be good in the filling.
Suggested kitchen items:
- Lodge Dutch oven. This thing is heavy duty. I use it for this pulled pork, soup, hash, artisan bread, or any large meal.
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans.
- Garlic press. Oh man, I love this thing. No more fiddling with garlic cloves, you just smash them instead.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Cauliflower Shepherd’s Pie
(Whole30, GF, DF, Soy-free, Nightshade-free option)
Ingredients
Mashed Cauliflower
- 1 head cauliflower cut into florets
- 2 tbsp extra virgin olive oil plus more if needed
- 1 tsp garlic powder
- ½ tsp turmeric
- ½ tsp sea salt or to taste
- ¼ tsp cracked black pepper omit to make nightshade-free
Filling
- 1 tbsp extra virgin olive oil or avocado oil
- 1 lb organic grass-fed ground beef
- 1 yellow onion diced
- 2 stalks celery diced
- 1 cup mushrooms diced
- 1½ cups frozen mixed veggies (carrot, peas, green beans, etc.)
- 3 cloves garlic diced/pressed
- 1 tbsp Italian seasoning
- 1 tsp sea salt or to taste
- ½ tsp cracked black pepper omit to make nightshade-free
Instructions
- Preheat oven to 400F or 204C.
- Bring a large pot of water to boil. Add cauliflower and cook until fork tender.
- Heat a large cast iron skillet, add the avocado oil, and add the ground beef. Break it into smaller chunks.
- Add onions, celery, and mushrooms to the beef and stir together. Cook for a few minutes.
- Then add the mixed veggies and continue to cook, stirring occasionally.
- Once the veggies and beef are cooked through, add the garlic, and cook until fragrant.
- Add the olive oil, garlic powder, turmeric, salt, and pepper then blend or pulse until smooth like mashed potatoes.
- Cover the meat and veggie filling with the mashed cauliflower, then pop it in the oven for 20 minutes, or until it starts to brown on top.
- Remove from the oven and serve into bowls. Let cool slightly before eating.
