Sweet Potato-Cauliflower Shepherd's Pie

Shepherd's pie gets lightened up with a savory crust of mashed sweet potatoes and cauliflower covering a more traditional beef filling.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 366 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons butter
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 3 tablespoons tomato paste
• 2 tablespoons light olive oil
• 1 pound sweet potatoes, peeled and chopped
• 2 tablespoons tapioca starch
• 0.5 teaspoon ground black pepper
• 1.5 pounds ground beef
• 0.25 cup chicken broth
• 0.5 onion, diced
• 0.5 cup freshly grated Parmesan cheese
• 0.5 cup peas
• 0.5 cup corn
• 0.5 pound cauliflower florets, chopped

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes.

Step 4

Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top.

Step 5

Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.