Classic Shepherd’s Pie with a healthy twist This recipe is simple and is easy to make ahead and cook later. So many variations and ways to mix this up. I love to change up the topping with mashed cauliflower or mashed sweet potatoes!
Place cauliflower florets in a medium-sized saucepan, bring to a boil. Let the florets boil until they are soft, about 15 minutes. You can also use riced cauliflower instead which will speed up the cooking process. You will still place the riced cauliflower in a pan with enough water to cover. Boil
While the cauliflower is boiling, heat the olive oil in a large frying pan over medium heat. Add the onions and garlic, cook for 5 minutes or until onions are translucent.
Add the meat, and cook until browned.
Add the mushrooms, carrots, celery, green beans, peas, Italian seasoning, all-purpose seasoning, garlic & onion powder, and salt, continue to cook for a few minutes until the meat is cooked through. Remove from heat
Drain the cauliflower. Return the cauliflower to the pot and add (ghee/butter or olive oil)and a sprinkle of salt. Mash well until the cauliflower becomes almost like a puree. I like to place in my kitchen aid mixer and whip.
Transfer the meat mixture to a casserole or pie dish and spread evenly. Top with the cauliflower mash and spread it evenly across the top.
Add vegetable broth at the bottom of the casserole or pie dish. You may need to add additional broth to cover the bottom of the dish.
Place in the oven and bake for 30 minutes. After 30 mins-turn the oven to a low broil and broil for 10 minutes or until golden. Remove from oven and serve. Enjoy!