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Maya Kitchenette

Healthy Cauliflower Shepherd Pie

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the mashed cauliflower
  • 1 large head of cauliflower
  • 1/2 cup chicken/vegetable stock
  • 1 clove of garlic
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1/2 cup grated Parmesan
For the filling
  • 1/2 pound button/cremini mushrooms chopped
  • 2 pounds ground lamb or beef
  • 1 fresh bay leaf
  • 2 tbsp rosemary finely chopped
  • 1 onion chopped
  • 2 ribs celery chopped
  • 4 cloves garlic chopped
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 2/3 cup stock beef/vegetable/chicken
Topping
  • 1/2 cup shredded cheddar cheese

Method
 

For the mashed cauliflower
  1. Preheat oven to 400°F.
  2. Place cauliflower and garlic in a Dutch oven/pot with stock; bring to boil. Season with salt and pepper, cover pot and cook until very tender.
  3. Drain the cauliflower and mash till fine. Add parmesan and butter.
  4. Season with salt and pepper. Keep aside.
For the filling
  1. Heat a large pan over medium-high heat. Add oil and saute onions and garlic for a few minutes. Mix in the tomato paste.
  2. Add meat and cook till brown. Mix is mushrooms.
  3. Throw in the bay leaf, rosemary, celery, paprika, salt and pepper.
  4. Partially cover and sweat vegetables for 10 minutes.
  5. Pour stock and reduce heat to simmer to thicken a bit for another 5-10 minutes.
  6. Transfer filling to a casserole dish and top with even layer of cauliflower purée. Top with cheddar cheese.
  7. Bake the casserole until golden brown on top and bubbly at the edges.