In this version of the Shepherd’s pie, cauliflower is used instead of the potatoes for the mash. You can also use sweet potatoes. This is the perfect comfort food and it’s also perfectly Paleo and healthy. All the ingredients in this recipe are pretty cheap so it also makes for an inexpensive meal.
METHOD
1 Preheat your oven to 205(C) or 400(F).
2 Boil the cauliflower in a pot of salted water until just tender.
3 Drain and mash with 2 tbsp of the cooking fat and 3 tablespoons of the stock using a potato masher. Use more of less stock to control the consistency of the mash. Season to taste with salt and pepper.
4 Heat 3 tablespoons of the cooking fat in a pan over a medium-low heat and sauté the onions until soft, about 5 minutes.
5 Add the ground meat and cook for another 5 minutes. Add the diced carrots and cook yet again for 5 minutes.
6 Pour in the stock, season again with salt and pepper and simmer, uncovered, for about 5 minutes.
7 Spread the cooked meat in a 9-inch pan and spread the cauliflower mash on top.
8 Add the rest of the cooking fat on top of the mash scattered around and bake in the preheated oven for 30 minutes.
9 Remove from oven and garnish with paprika. This Shepherd’s pie is excellent with homemade
ketchup.
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Serving Size: 1 Serving (457g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 303 | ||
Calories from Fat: 207 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 412.6mg | 14 % | |
Potassium 1090.4mg | 29 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 12.3g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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