Discover a tasty twist on the classic Shepherd’s Pie with this easy recipe. It combines flavorful beef, creamy cauliflower topping, and savory seasonings for a delicious lunch or dinner option.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 2 (20-oz.) packs of frozen cauliflower rice
- 4 ½ oz grated Parmesan cheese (about 1 1/8 cups), divided
- 1 lb lean ground beef (85/15)
- 1 cup finely chopped yellow onion (1 onion)
- 1 cup finely chopped carrots (2 carrots)
- 1 tbsp minced garlic (2 large cloves)
- 1 (14.5-oz.) can diced tomatoes, drained
- ¾ cup beef broth
- 1 tbsp cornstarch
- 1 ¼ cups fresh English peas
- 2 tsp Worcestershire sauce
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
Instructions:
- Preheat oven to 500°F. Prepare cauliflower rice as directed, draining excess liquid. Mix drained cauliflower with 1 cup Parmesan cheese; set aside.
- In a large cast-iron skillet over medium-high heat, cook ground beef until half browned (about 3 minutes). Add onion, carrots, and garlic; cook until veggies are tender and beef is cooked through (about 8 minutes). Stir in diced tomatoes.
- Whisk beef broth and cornstarch in a bowl. Pour into the skillet, add peas, Worcestershire sauce, salt, and pepper. Cook until thickened and peas are crisp-tender (5-7 minutes).
- Spread cauliflower mixture over beef in the skillet. Sprinkle 1/4 cup Parmesan cheese and paprika on top. Bake until golden (about 5 minutes). Let it rest for 10 minutes before serving.
Nutrition Facts (Per Serving):
- Calories: 348 kcal
- Protein: 24g
- Carbohydrates: 19g
- Fat: 21g
- Fiber: 6g
Nutrition facts are estimates and can vary based on ingredients and serving sizes.
Cooking Tips:
- Ensure thorough drainage of cauliflower rice for less moisture.
- Personalize by adding your favorite veggies to the beef mixture.
- Adjust Parmesan cheese and seasonings to taste.