This Shepherd’s Pie rendition marries the richness of beef and lamb with a luxurious cauliflower-potato topping, delivering a savory delight with every bite.
Prep Time: Approximately 30 minutes
Cook Time: Approximately 45 minutes
Servings: 6
Ingredients:
For the Topping:
- 1 pound cauliflower rice
- 8 ounces Yukon gold potato, peeled and chopped
- ⅔ cup whole milk
- 8 tablespoons salted butter
- 2 teaspoons kosher salt
For the Filling:
- 1 tablespoon canola oil
- 12 ounces beef tenderloin, bite-sized pieces
- 12 ounces lamb tenderloin, bite-sized pieces
- ½ teaspoon ground black pepper
- 1 ½ cups chopped onion
- ½ cup diagonally sliced carrots
- 1 tablespoon tomato paste
- ½ cup dry red wine
- 3 ½ tablespoons all-purpose flour
- 2 ½ cups beef broth
- 1 ½ cups frozen English peas
- 1 ½ tablespoons chopped fresh thyme
Instructions:
- In a medium saucepan, combine cauliflower rice, chopped potato, whole milk, butter, and 2 teaspoons of kosher salt. Heat over medium-high heat for approximately 5 minutes or until it begins to steam. Cover the saucepan, reduce the heat to medium-low, and cook for about 25 minutes or until the potatoes become tender. Transfer the cauliflower mixture to a food processor and process until smooth.
- Heat canola oil in a large 12-inch skillet over medium-high heat. Sprinkle beef and lamb with ground black pepper and 1 teaspoon of kosher salt. Add the seasoned meat to the pan and cook for 5 minutes or until nicely browned (avoid stirring). Use a slotted spoon to remove the meat from the pan. Now, add chopped onion and carrots to the same pan and cook for 5 minutes or until the onions become tender, stirring occasionally. Stir in the tomato paste and cook for about 30 seconds, stirring frequently. Pour in the wine and cook for another 30 seconds or until it’s almost evaporated, stirring constantly. Add all-purpose flour to the pan and cook for an additional 30 seconds, stirring constantly. Finally, pour in the beef broth and the remaining 1 teaspoon of kosher salt, and bring the mixture to a boil. Let it cook for 1 minute while stirring frequently. Remove the pan from heat and add the beef mixture and peas.
- Preheat your broiler to high, positioning the rack about 6 inches from the broiler.
- Transfer the beef mixture to a 2 ½ quart baking dish. Top it with the cauliflower-potato mixture. Broil for 4-6 minutes or until the top becomes lightly browned.
Nutrition Facts (Per Serving):
- Calories: 400-500 kcal
- Protein: 20-30 grams
- Carbohydrates: 25-35 grams
- Fat: 20-30 grams
- Fiber: 5-8 grams
Please note that these are rough estimates, and the actual values may vary based on factors such as portion size and specific brands of ingredients used.
Cooking Tips:
- For a lighter version, you can use ground turkey instead of beef and lamb.
- While preparing the cauliflower-potato topping, cook the potatoes by boiling, baking, or microwaving them.
- This dish can be partially prepared up to 1 day ahead; cover and refrigerate, then finish cooking as directed.