Cauliflower Shepherd's Pie
This shepherd's pie is just as hearty, rich, savoury, and filling as the standard pie, but it's a great alternative for those looking to lower their carb/sugar intake or add more vegetables and fiber to their diet. Full recipe in Snap. By reddit user baty0man_
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Ingredients
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1 large head cauliflower florets, chopped
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4 tbsp olive oil (or coconut oil)
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1 tsp ground cumin
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1 brown onion, diced
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4 garlic cloves, diced
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2 celery sticks, diced
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2 medium carrots, diced
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600g ground beef (~1.3 lbs)
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2 1/2 tbsp tomato paste
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1 tsp thyme leaves, chopped
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80ml dry red wine (2.7 oz or 5.5 tbsp)
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375ml beef stock or chicken stock (1.6 cups)
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3 tbsp flat leaf parsley, roughly chopped
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Recipe:
1. Preheat the oven to 180C.
2. Bring a large saucepan of water to the boil then add the cauliflower and cook for about 10 minutes until tender. Drain the cooked cauliflower in a colander and set it aside.
3. Heat two tablespoons of olive oil in a large frying pan or saucepan over a medium to high heat. Add the cumin, onions, garlic, celery and carrots and cook for five minutes, or until they soften and begin to brown.
4. Add the beef mince and cook until browned. Add the tomato paste and thyme and cook for one minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper.
5. Meanwhile, place the cooked cauliflower in the food processor and blend until smooth. Blend two tablespoons of oil through the puree and season to taste with salt and pepper.
6. To assemble, spread the meat mixture into the base of an ovenproof dish. Top with the cauliflower puree and smooth the top out evenly. Bake the pie in the oven for 30 minutes, or until lightly golden.-
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