Cauliflower shepherd's pie

Here is a super healthy recipe the whole family will love: cauliflower shepherd's pie! SO good, fiber-packed, nutritious, and lower in carbs… it’s my favorite healthy *Comfort Food* alternative!

Photo Credit Nancy Bordeleau

Cauliflower Shepherd's Pie

Ingredients:

• 5-6 cups cauliflower, cut into florets
• 1 onion, finely chopped
• 1 1/2 cups mushrooms, finely chopped
• 1 tbsp camelina oil
• 350 grams lean or extra-lean ground beef, or tempeh for a vegan version
• 1/2 cup canned diced tomatoes
• 1 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2/3 cup beef or reduced-sodium vegetable broth
• 1 cup frozen peas
• 1 cup corn kernels
• 1 cup red bell pepper, diced
• 1/2 cup unsweetened original almond milk
• 4 tsp unsalted butter or coconut oil
• Salt and pink pepper to taste

Photo Credit Nancy Bordeleau

Instructions:

• Preheat the oven to 400°F.
• Cut the cauliflower into florets and boil for 10-15 minutes or until tender. Drain well and set aside.
• Heat the camelina oil in a pan over medium-high heat.
• Add the meat and sear for 4-5 minutes, breaking it up with a fork.
• Once the meat is well-browned, add the chopped onion and cook for two minutes, stirring.
• Then add the diced tomatoes, mushrooms, bell peppers, corn, tomato paste, Worcestershire sauce, and broth.
• Cook for 3-4 minutes.
• Add the frozen peas and continue cooking for 4-5 minutes.
• Season with salt and pepper.
• Remove from heat and pour into a large baking dish.
• Pour the almond milk into a microwave-safe bowl, add the butter or coconut oil, and heat for a few minutes on medium-high until the milk is very hot.
• Add the cauliflower and purée using an immersion blender.
• Season with salt and pepper to taste.
• Cover the meat mixture with the purée.
• Bake in the center of the oven until the top is golden brown, about 30 minutes.
• Serve.

Photo Credit Nancy Bordeleau

Enjoy! Health is a lifestyle!