Shepherds Pie
Serves 410 mins prep20 mins cook
If there’s one thing busy moms need, it’s meals that are quick, wholesome, and satisfying. Enter this gluten-free shepherd’s pie with cauliflower mash—a 30-minute dinner that’s as comforting as it is healthy. Whether you’re keeping things low-carb or indulging in the creamy goodness of mashed potatoes, this recipe has you covered with options to suit your family’s needs.
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What you need
Instructions
0 Heat olive oil in a large skillet over medium heat. Add in the carrots, cover and cook for 3-4 minutes until slightly softened. 1 Stir in the chopped onions and cook until translucent. 2 Add the ground beef, breaking it apart as it cooks, until browned and fully cooked. 3 Mix in garlic, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Stir to combine. 4 Pour in beef broth and bring the mixture to a simmer. stir in the peas. 5 Reduce heat and let the mixture cook until slightly thickened, about 5-7 minutes. 6 In the meantime, steam the cauliflower rice, drain out the extra liquid and add it to a bowl or food processor. 7 Add in the butter, cream cheese, season with salt, pepper, garlic and then blend or mash until smooth. 8 Preheat your oven to 375°F (190°C). 11 If you are not using an oven safe pan or cast iron pan, transfer the mixture to a casserole dish. 9 Top the mixture with the cauliflower mash, smoothing it out with a spatula. 10 Bake for 20 minutes, then broil for an additional 2-3 minutes to brown the top slightly. 12 Let the shepherd’s pie cool for 5 minutes before serving. Enjoy!View original recipe