Shepherd's pie using cauliflower mash in lieu of potatoes. Make the filling early in the day and refrigerate it so that all the spices soak into the beef.
Preparation Time
25 mins
Cooking Time
39 mins
Total Time
1 hr 4 mins
Calories
308 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Melt 1 tablespoon coconut oil in a large pot over medium heat. Add carrots and onion; season with salt and pepper. Cook and stir until onion is translucent and carrots begin to soften, about 5 minutes.
Step 3
Stir peas, garlic, curry powder, garlic powder, turmeric, paprika, oregano, and cumin into the pot; cook until combined, about 2 minutes. Add extra coconut oil as needed. Stir in ground beef; cook until browned, about 5 minutes. Add tomato paste and stir until fully incorporated, about 2 minutes.
Step 4
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes. Drain and pat dry with paper towels.
Step 5
Combine drained cauliflower, butter, and cream cheese in a large bowl. Mash with an immersion blender until smooth.
Step 6
Spread beef mixture evenly in a large casserole dish. Cover with mashed cauliflower. Brush beaten egg lightly on top.
Step 7
Bake in the preheated oven until hot, about 10 minutes. Turn on oven broiler; cook until top is browned in places, about 5 minutes.
Ingredients
3 tablespoons butter
salt and ground black pepper to taste
1 onion, diced
½ teaspoon ground cumin
2 pounds ground beef
2 tablespoons tomato paste
1 ½ teaspoons garlic powder
1 teaspoon ground turmeric
1 ½ teaspoons curry powder
1 teaspoon ground paprika
4 cloves garlic, diced
1 head cauliflower, cut into florets
3 large carrots, peeled and diced
1 teaspoon oregano
1 tablespoon coconut oil, or more to taste
1 (10 ounce) package frozen peas, or more to taste
