Cauliflower Shepher'd Pie

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,777.5
  • Total Fat: 89.5 g
  • Cholesterol: 382.4 mg
  • Sodium: 2,187.8 mg
  • Total Carbs: 128.3 g
  • Dietary Fiber: 32.3 g
  • Protein: 130.1 g

View full nutritional breakdown of Cauliflower Shepher'd Pie calories by ingredient


Introduction

Easy, quick and warming. Easy, quick and warming.
Number of Servings: 1

Ingredients

    1 head, medium (5-6" dia) Cauliflower, raw
    3 oz Cream Cheese
    .25 cup Milk, 3.25%
    .25 tsp Kosher Salt (by SRATERMAN)
    1 tsp Pepper, black
    1 tbsp Extra Virgin Olive Oil
    1 medium (2-1/2" dia) Onions, raw
    2 small (5-1/2" long) Carrots, raw
    2 clove Garlic
    1 cup Peas, frozen
    1 cup kernels Yellow Sweet Corn, Frozen
    16 oz Beef, 90% Lean Ground Beef from Sirloin
    .125 cup Flour, whole grain
    .66 cup (8 fl oz) Chicken Broth

Directions

Preheat oven to 400.
Make mashed cauliflower. Cut cauliflower into florets. Bring a large pot of water to boil. Add cauliflower and cook until tender, about 10 minutes. Drain well, pressing with paper towels to remove as much excess water as possible. Mash with a potato masher until smooth and no large chunks remain. Stir in cream cheese and milk. Season with salt and pepper, Mash until completely combine 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, about 5 minutes. Add ground beef and cook until no longer pink. about 5 minutes. Drain any fat. Stir in frozen peas and corn and cook until warmed through, about 3 minutes. Sprinkle meat mixture with flour (2 T.) and stir to distribute evenly. Cook one minute more and add chicken broth (2/3 cup). Bring to a simmer and let mixture thicken slightly, about 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

Serving Size: 6

Number of Servings: 1

Recipe submitted by SparkPeople user KWOOD1955.