Cauli Shepherd’s Pie

Mashed potatoes, which normally adorn Shepherd’s Pie, are high in carbs so we replaced the potatoes with cauliflower for a low-carb swap everyone will love. Still creamy and buttery, you’ll barely miss the potatoes.

INGREDIENTS
  • 1 medium head cauliflower, cut into florets
  • 3 oz. cream cheese, softened
  • 1/4 c. whole milk
  • Kosher saltFreshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 c. frozen peas
  • 1 c. frozen corn
  • 2 tbsp. all-purpose flour
  • 2/3 c. low-sodium chicken broth
  • 1 tbsp. freshly chopped parsley, for garnish
DIRECTIONS
  1. Preheat oven to 400°. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible.
  2. Return to pot and mash cauliflower with a potato masher until smooth and no large chunks remain.
  3. Stir in cream cheese and milk and season with salt and pepper and mash until completely combined and creamy. Set aside.
  4. Make beef mixture: In a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
  5. Return skillet over medium heat and stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.
  6. Sprinkle meat with flour and stir to evenly distribute. Cook one minute more, add broth, and stir mixture until slightly thickened, 5 minutes.
  7. Top beef mixture with an even layer of mashed cauliflower and bake 20 minutes or until there is very little liquid visible and the cauliflower is golden. Broil if desired.
  8. Garnish with parsley before serving.

Source: www.delish.com

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