Lightened Shepherd's Pie with Vegetables and Cauli Mash
Ingredients
- Ground beef
- Salt and pepper
- Potatoes
- 2 cups chopped cauliflower
- 2 garlic cloves (for mash)
- Oil
- 1 onion, diced
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 jalapeño, chopped (optional)
- 2 small or 1 medium zucchini, diced
- 1 tsp thyme and rosemary
- 2 tbsp tomato paste
- 3/4 cup broth
- 1 tbsp tamari or soy sauce
- 2 tbsp mayo
- 1/4 cup almond milk
Preparation
Cook ground beef with a little salt and pepper.
Meanwhile, add potatoes, 2 cups chopped cauliflower, and 2 garlic cloves to a pot, fill with water, sprinkle with salt, and bring to a boil. Cook for 20-25 minutes until potatoes are soft.
Remove beef from heat and drain.
Cook 1 diced onion and 2 chopped carrots in oil for 5 minutes.
Add 2 minced garlic cloves, 1 chopped bell pepper, 1 chopped jalapeño (optional), and 2 small or 1 medium diced zucchini; cook for another 5 minutes.
Add the beef back in and stir in 1 tsp thyme and rosemary, 2 tbsp tomato paste, 3/4 cup broth, and 1 tbsp tamari or soy sauce. Bring to a low boil and simmer for 8 minutes.
Drain the water from the potato-cauliflower mixture, add 2 tbsp mayo, 1/4 cup almond milk, salt and pepper, and mash until fluffy.
Spread the meat mixture in a baking dish, top with the mashed potato mixture, and bake at 350°F for 15 minutes, then broil for a few minutes.
For a keto version, swap potatoes for a full head of cauliflower.
