Today i'll be sharing this shepherd's pie recipe with cauliflower mash instead of potatoes. It is a super easy one-dish meal and can last for several days. I normally make this during hectic weeks since it normally is able to last 3-4 days for my meal prep. I didn't add cheese to mine as a topping since I am dairy-free but it's such a good addition if you really love cheese!
Ingredients:
- 1 head cauliflower, chopped into florets
- 1 tablespoon coconut/olive oil
- Seasonings and spices
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 pound ground turkey or beef
- 2 small tomatoes, diced
- 1 can corn
- green beans, chopped
- 1 green pepper, chopped
- Lea and Perrins Worcestershire Sauce (Gluten Free)
- Teriyaki Sauce (Gluten Free)
Instructions:
1) In a large pot, steam cauliflower and carrots until tender.
2) In a large skillet or saucepan heat olive oil/coconut oil. Add diced tomatoes, onions and garlic and cook until ingredients. Add the ground turkey/beef to the pan and cook until browned. Add seasoning for taste. I used himalayan pink salt, black pepper, garlic salt and old day all-purpose seasoning. Drain excess liquid and add carrots and green peppers. Add ketchup for thickening/ taste (optional).
4) Preheat oven to 400 degrees. While the meat simmers, start the cauliflower topping by draining the cooked cauliflower. Add 1 teaspoon butter, salt, pepper and mash with a stick blender until smooth.
5) Lightly grease casserole dish then assemble pie by adding the meat mixture on the bottom of dish. Add 1 can of corn and mix into the mixture. Top the mixture with cauliflower mash and smooth with a spoon. Cover with shredded cheese (optional).
6)Bake for 30 minutes or until the cauliflower mash is brown. Serve warm.
I hope you enjoy this super simple but tasty and healthy recipe!
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2) In a large skillet or saucepan heat olive oil/coconut oil. Add diced tomatoes, onions and garlic and cook until ingredients. Add the ground turkey/beef to the pan and cook until browned. Add seasoning for taste. I used himalayan pink salt, black pepper, garlic salt and old day all-purpose seasoning. Drain excess liquid and add carrots and green peppers. Add ketchup for thickening/ taste (optional).
4) Preheat oven to 400 degrees. While the meat simmers, start the cauliflower topping by draining the cooked cauliflower. Add 1 teaspoon butter, salt, pepper and mash with a stick blender until smooth.
5) Lightly grease casserole dish then assemble pie by adding the meat mixture on the bottom of dish. Add 1 can of corn and mix into the mixture. Top the mixture with cauliflower mash and smooth with a spoon. Cover with shredded cheese (optional).
6)Bake for 30 minutes or until the cauliflower mash is brown. Serve warm.
I hope you enjoy this super simple but tasty and healthy recipe!
Don't forget to subscribe and be on the look out for weekly updates. Have a wonderful weekend!
