Cauliflower Shepherd's Pie

A comfort food staple, with a twist! This Shepherd’s pie is made with cauliflower instead of potatoes, but not even the kids will know! We added some cheddar cheese into the mash for a burst of flavour and a crispy finish to the pie.

Ingredients:

Makes 12 mini pies, 6 servings

  • 500g ground beef, 5% fat (or ground meat of choice)

  • 1/2 - 1 cup water

  • 1 package Shepherd’s pie seasoning

  • 1 cup frozen mixed vegetables

  • 500g cauliflower (frozen works well)

  • 60g shredded cheddar cheese (1/2 cup)

  • 1/4 cup greek yogurt, plain

Directions:

  1. Pan fry the ground beef and drain excess fat

  2. Add the Shepherd’s pie seasoning and water, and mix well (start with 1/2 cup water and let it thicken, adding more water if necessary)

  3. Add the frozen vegetables and simmer

  4. Steam the cauliflower for 5-10 minutes (not too long, or else the mash will be too thin)

  5. Remove from heat/water and pat dry with a kitchen/paper towel

  6. Add the cauliflower to a food process or blender, add the cheese and greek yogurt and pulse until smooth (not for too long, or again it will be too thin)

  7. Evenly distribute the ground beef mixture in a muffin tin (or can use a pie dish) and top with the cauliflower mash (optional: line the muffin tin with cupcake liners, but works fine without)

  8. Season with a bit of sea salt and/or pepper, to taste

  9. Broil at 400 for 5-10 minutes or until the cauliflower begins to brown

Macronutrient information per serving (2 mini pies): 257 calories / 24g protein / 9g carbohydrates / 14g fat