Cauliflower Shepard’s Pie for those times you want a warm comfort food but want to be a little healthier.
1½ lb lean ground beef (or bison, chicken, or turkey)
2 tsp salt
1 tsp cracked black pepper
1 cup yellow onion, diced
1 cup sweet potatoes, diced
½ cup celery, chopped
½ cup carrots, chopped
2 garlic cloves, minced
2 tsp jalapeño, chopped
2 Tbsp chili powder
1 tsp ground cumin
½ tsp ground cinnamon
Cayenne, to taste
½ cup bell pepper, chopped
1 cup homemade beef stock
1 (15 oz) can of diced tomatoes (we like fire roasted)
½ head of green cauliflower
½ head of yellow cauliflower
1 head of white cauliflower
⅓ cup coconut oil (or ghee)
Nutritional yeast (optional)
1.) Preheat oven to 400ºF and set aside a large casserole dish.
2.) In a large Dutch oven (or heavy-bottom sauce pot) heat ghee over medium-high heat. Add in ground meat and cook until brown, seasoning with salt and pepper.
3.) Add in onion and cook until caramelized. Add in sweet potato, celery, carrots, garlic, jalapeño, chili powder, cumin, cinnamon, and cayenne to taste, cooking a minute or two.
4.) Add in bell pepper followed by stock and diced tomatoes. Bring to a simmer, season with salt and pepper and pour into casserole dish.
5.) To prepare cauliflower mash, steam each cauliflower in a pot over water until tender. Remove and allow to cool slightly. Puree in a food processor with 1-2 tablespoons of coconut oil (or ghee) in each. Season with salt, pepper and nutritional yeast if using.
6.) Dollop or pipe cauliflower mash on top of casserole and bake for 20–30 minutes until golden and bubbly on top. Serve hot.
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