If you’re finding it hard to add more vegetables to you meals, then you came to the right place. This is a sneaky shepard’s pie with cauliflower mashed potatoes.
Cauliflower mashed potatoes sounds like a weird combination but some how cauliflower makes the mashed potatoes just that much better. Most people won’t realize that they are eating cauliflower because it tastes exactly like mashed potatoes.
Start by peeling and cutting up the 1 russet potato and equal portion of cauliflower. Place both in a pot of water and boil until it is soft.
While the potatoes and cauliflower is cooking, dice up one carrot and 1/2 of an onion.
Add a bit of oil to a pan and cook the carrots and onion until it is soft. Add 1 teaspoon of garlic powder and 1 teaspoon to the pan.
To the pan, add 1 pound regular ground beef. Throughly cook the beef.
Season the beef with 2 tablespoons of Worcester sauce, 2 tablespoons ketchup and 1 tablespoon corn starch.
Cook everything for 1 minute
Add 1/2 cup of frozen peas and 1/2 cup of frozen corn. Add some salt and pepper to taste.
Stir and pour into a baking dish.
Preheat the oven to 400 degrees F. Finish the cauliflower mashed potatoes by adding 1/4 cup butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste.
Pour some milk to the mashed potatoes. You want enough to help blend the cauliflower and potatoes. Using an immersion blender, mix the two until combine. Add milk as needed.
Spread the mashed potatoes over the meat.
Cover the top with some grated sharp cheddar.
Bake in the oven for 25 minutes or until the cheese is crispy and melted.
Take the shepard’s pie out of the oven and let it sit for 10 minutes to cool and set.
Scoop and serve hot! Enjoy 🙂
Check out our other recipes on this blog.
- 1 russet potato
- 1 cauliflower
- 1/4 cup butter
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/4 cup milk
- grated sharp cheddar
- 1 pound regular ground beef
- 1 carrot, chopped
- 1/4 onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- salt and pepper