Who loves a good Shepards pie? There is something so cozy about curling up with a bowl of Shepards pie on a cold day. And the last few days have been absolutely dreary! I've have this one on my mind to make for a while now, and finally got around to it post-February sickness for our family. It was just what I needed this week too! This is definitely one of my favorite dishes from my trip to Ireland and really hits home on the comfort level. This is my take on the traditional recipe, using a cauliflower mash to keep it extra healthy. It's gluten free and can also be modified to be dairy free and/or grain free if desired. So I think it's a really tasty choice for all you out there with sensitive stomachs like me! Not to mention that it is SO GOOD. And pretty simple if you ask me! I would definitely add to your list to make this coming week to celebrate St. Patrick's day. :) Hope you enjoy!
Serves: 6
Ingredients:
1 tbsp olive oil
1 lb ground meat (i.e. beef, venison, lamb)
1 12 oz frozen bag of vegetables (leave out corn here if grain-free desired; mine included carrots, corn, peas, and green beans)
1 large head cauliflower, cut into florets
1 medium onion, diced
3 cloves garlic, minced
2 cups beef stock
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp fresh rosemary, chopped fine
1 tsp fresh thyme, chopped fine
1 tsp dried oregano
1 tsp celery salt
2 tsp garlic powder
1-2 tbsp arrowroot starch or cornstarch (use arrowroot for grain free)
1/3 cup shredded parmesan (leave off for dairy free, or use vegan cheese of choice)
Kosher salt, to taste
Cracked black pepper, to taste
Notes:
Gluten free
Dairy free with modifications (remove or substitute cheese)
Gran free if modified (leave out corn from vegetables and use arrowroot starch)
Directions:
Preheat oven to 350 degrees.
In a medium pot, boil cauliflower for about 8 minutes or so until fork tender. While this is boiling, start your other pan.
Heat olive oil over medium heat in a large pan with sides. Add the onion and sauté 1 to 2 minutes. Add in the garlic and sauté another minute until fragrant.
Add the ground meet to the pan and break up slowly, mixing with onion and garlic. Sauté 7 to 10 minutes until mostly browned. Drain any excess grease. Add in the spices with a pinch of salt and cracked black pepper, followed by tomato paste and Worcestershire sauce and mix until fully coated.
Pour in the beef broth and mix well, followed by the frozen vegetables. Add in a slurry mixture of the arrowroot starch (or corn starch) and small amount of cool water. This will help thicken the sauce (i.e. gravy) of the base. Simply add more if needed until desired consistency achieved. Simmer for about 5 to 10 minutes.
Now finish your cauliflower. Once the cauliflower is drained, either keep in pot if using an immersion blender or place in a regular blender. Add the garlic powder, pinch of kosher salt and crackers black pepper. Blend until mostly smooth. Add the 1 tbsp of olive oil to make it creamier and blend one more time.
Grease a deep dish baking dish and pour the beef mixture into the dish. Slowly spoon the cauliflower in small amounts over the entire dish until mostly covered and then use a spoon to smooth it out. Make sure not to put too much at once so that it does not sink into the beef mixture. Sprinkle the top with parmesan cheese (or chosen substitute). Place in oven for 20 to 30 minutes until beginning to bubble and top begins to brown. If needed, broil the last minute or so to help brown the top.
Spoon it into bowls and let cool slightly before serving. Enjoy! :) Of note: Your gravy mixture may begin to boil over top, which is fine! It might not be picture perfect but will still be delicious. If desired you can use a paper towel to soak some of this up before serving.
Are you making any dishes to celebrate St. Patricks day?! If not, I highly recommend trying this one!
Until next time, Cheers!
Magen Check
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