Description
A recipe for Whole30 Shepherd’s Pie with Cauliflower Topping that is hearty, delicious and easy to prep ahead of time.
Ingredients
Scale
FOR THE FILLING
- 1 tablespoon olive oil or coconut oil
- 4 small red or yukon gold potatoes, diced
- 2 small or one large purple top turnip, diced (you can also use more potatoes in place of the turnips)
- 2 carrots, diced
- 1 leek, white part sliced thin
- 1 rib celery, diced
- 1 lb mushrooms, diced
- 2 cloves garlic, minced
- 1 pound ground beef, ground turkey, ground chicken or ground lamb
- 1 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1 tablespoon Arrowroot flour
- Salt and pepper, to taste
- FOR THE MASHED CAULIFLOWER TOPPING
1 head cauliflower, quartered - 2 cloves of garlic, peeled
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees. Lightly grease a 2-3 quart casserole dish.
Bring a large pot of salted water to boil for the cauliflower. - Heat oil in a large skillet over medium heat. Add potatoes, turnips, carrots, leeks, celery and mushrooms and saute, stirring frequently, until vegetables begin to soften. Give this about 6-7 minutes. Give it a good dose of salt and pepper.
- When vegetables begin to soften, add garlic, meat of choice, and Italian seasoning. Break up meat with a spoon.
- While the meat is cooking, place the cauliflower in the pot of salted water along with the two peeled garlic cloves. Boil until tender, about 12-15 minutes. Drain, reserving garlic.
In a small bowl, whisk together Arrowroot flour and broth until smooth. - Once the meat is browned and no longer pink, add tomato paste and stir to combine. Add broth mixture and cook until thickened, about 2 minutes. Season to taste with salt and pepper.
Spread the meat and veggie mixture in prepared baking dish. - Place the drained cauliflower and garlic into the blender or food processor with a generous dash of salt. Note that you’ll want to make sure to vent the cauliflower if you’re using a blender. Start on low and work up to a higher speed, until mixture is creamy. I usually don’t need any additional liquid here but if you do, add a little broth. Season to taste with salt and pepper.
- Using a spatula, spread the mashed cauliflower over the meat and vegetable mixture. Bake for 30 minutes, or until starting to brown and bubble.
Notes
Recipe adapted from Fat Loss Foodies.