Do you love traditional shepherd’s or cottage pie but don’t want to get weighed down by all that potato?
No problem — just substitute a cauliflower puree. You get to dump all those carbs and butter for a creamy, fluffy dollop of vegetable goodness. We’ll show you how to create a healthier shepherd’s pie in this easy-to-follow recipe.
Shepherd’s Pie (or Cottage Pie)
Love the flavor of traditional shepherd’s pie but not all that potato? No problem, just substitute a cauliflower puree.
- 1 lb organic ground lamb or beef
- 1 cup onion finely diced
- 1 tsp garlic finely diced
- 1/2 cup carrots finely diced
- 2 tbsp tomato paste
- 1 tsp rosemary
- 1 tsp thyme
- Salt to taste
- 1/2 tsp black pepper
Cauliflower and Turnip Puree:
- 1 lb cauliflower
- 1 lb scarlet turnip
- Salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit.
In a large skillet on medium heat, brown the meat.
Add in the onions, garlic, carrots, tomato paste, and spices. Stir together and reduce heat to low.
While meat is cooking, steam the cauliflower and turnip until they are fork-soft. Strain any excess water.
Add in the salt and pepper to the softened cauliflower and turnip mixture.
Puree the cauliflower and turnip using an immersion or stick blender until they are a mashed, creamy consistency.
Transfer the cooked meat mixture into an 8x8 casserole dish and top with the cauliflower and turnip puree.
Bake in the oven for about 10-15 minutes, or until top is slightly browned.