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
- 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.
- Return to pot and mash cauliflower with a potato masher until smooth and no large chunks remain.
- Stir in cream cheese and milk and season with salt and pepper and mash until completely combined and creamy. Set aside.
- 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.
- 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.
- Sprinkle meat with flour and stir to evenly distribute. Cook one minute more, add broth, and stir mixture until slightly thickened, 5 minutes.
- 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.
- Garnish with parsley before serving.
Source: www.delish.com
My Select Life - By the Select Group 
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