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Cauliflower Mashed Shepard’s Pie

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Why didn’t I think of this recipe forever ago?…especially in all of my days of trying to come up meals that have lower carbohydrates in them for Joe’s sake. Obviously, the traditional shepard’s pie has a thick layer of mashed potatoes on top of the deep meaty bottom. This recipe substitutes the mashed potato layer for a cauliflower mash. I’m sure this little trick isn’t new to the blog world, but it is new to me!

When we were at the farmer’s market and I picked up a bag of black sesame seeds for these crackers, I also picked up the most ginormous head of cauliflower I have ever seen. It was as big as a newborn. Well maybe not that big, but pretty damn close. I have made mashed cauliflower before and I swear the consistency of it still seems a bit odd. It’s just not as creamy as mashed potatoes are, plain and simple.  This time around, I figured out how to make the mashed cauliflower consistency really, really smooth…use a blender! The food processor gets things smooth but not nearly as smooth as the blender. I put the roasted cauliflower in the blender with some milk and butter and whirled it around for a minute or two and bam! now they are just like mashed potatoes…

Ever think the blender was just for smoothies and shakes?

Think again!

Cauliflower Mashed Shepard’s Pie

Ingredients:

  • 2 cups roasted cauliflower
  • 1 Tbsp butter
  • 1/2 cup to 3/4 cup milk (depending upon desired consistency)
  • 1 lb ground sirloin (ground beef/turkey would work, too)
  • 1 garlic clove, minced
  • 1 small onion, chopped
  • 1/2 cup frozen corn
  • 1/4 cup panko bread crumbs
  • salt and pepper to taste

Directions:

  1. In blender, place roasted cauliflower, butter and 1/2 cup milk. Add additional milk as needed. If desired consistency is thicker only use 1/2 cup, if you desire more creamy and smooth use all 3/4 cup milk (as I did).
  2. In large skillet, brown sirloin, garlic, and onion until cooked through and no pink remains.
  3. In small square 8 x 8 inch glass baking-ware pan, place cooked meat down first.
  4. Next, top with frozen corn.
  5. Add mashed cauliflower to meat and corn and smooth with back of spatula.
  6. Sprinkle panko bread crumbs on top.
  7. Bake 350F for 20 to 25 minutes or until top is golden brown.
  8. ENJOY with a sprinkle of salt and pepper!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

One response »

  1. Pingback: Sweet & Salty Egg Bake « be filled up

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