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.