Cauliflower Shepherds Pie
15
Minutes
Prep Time
40
Minutes
Cooking Time
55
Minutes
Total Time
8
Serves Servings
Ingredients
- 1 Cup Harvest Fresh Shallots, finely chopped
- 1 Cup Harvest Fresh Nantes Carrots, finely chopped
- 1 Lb. Ground Meat of preference
- 1 Canned Corn or Frozen
- 1 Cup Peas
- 4 Tbsp. Beef Bovril
- 4 Tbsp. Beef Bisto + 2 Cups water (mixed)
- 1 ½ Tbsp Olive Oil, divided
- Salt and Pepper to Taste
Riced Cauliflower Topping:
- 2 Packages Harvest Fresh Riced Cauliflower
- 1 Cup Mozzarella Cheese, shredded
- 2 Tbsp, butter, unsalted, slightly melted
- Salt and Pepper to taste
- Parsley, finely chopped topping
Directions
- Riced Cauliflower Topping:In a large bowl, add Riced Cauliflower and microwave for 6 minutes, remove and let cool.
- Using a clean dishtowel, drain cauliflower rice, and squeeze out as much water as possible.
- In a bowl, add steamed riced cauliflower, add mozzarella cheese, melted butter, salt, and pepper, mix until fully combined. Set aside.
- Meat Filling:In a Skillet on high heat, add oil, once oil is hot, add meat sauté until browned, drain and set aside
- Veggie filling: Using the same skillet add 1 tbsp. oil, once heated add onions and carrots sauté until veggies have softened. Set aside.
- Final dish Assembly:In a large oven dish, Add browned ground meat, sauteed onions and carrots, corn, peas, and mix until fully combined. Add Bovril, stir and add Bisto mix until fully absorbed in the meat mixture, for a gravy consistency., top with cauliflower topping, spread evenly on top.
- Place in oven place in oven at 350 degrees and bake for 35 minutes. Serve warm and top with chopped parsley.
Video Recipe Below:
What You Need
