Cauliflower Shepherd’s Pie
My daughter is not a big Cauliflower eater so I decided to make this pie as a healthier alternative to a traditional Shepherd’s Pie which uses mashed potatoes instead. The idea came to me after I saw the recipe of mashed Cauliflower on Pinterest and I decide use this idea for my pie and it worked very well. My daughter and my husband did not even noticed the different until I pointed out it to them. The pie actually taste much lighter and Parmesan cheese sprinkled on top gives this pie a very interesting flavor.
For about 8 servings you will need:
• 9″ by 13″ baking pan
• 1 medium size Cauliflower
• 1 1/2 pounds ground beef
• 2 cups sweet peas fresh or frozen
• 4 tablespoons olive oil
• salt and pepper to taste
• 1/4 cup grind Parmesan cheese
• chopped fresh chive for garnishing
In large pan cook your Cauliflower separated into small florets until it very tender and a bit mushy.
Transfer florets into large mixing bowl then drizzle it with the olive oil and add salt and pepper.
Mash Cauliflower until the desirable consistency is reached. Set it aside.
In a large skillet brown your ground beef.
Cook green peas until tender, I usually use frozen peas and microwave them for 4 minutes on high.
Lay the cooked ground beef on the bottom of your baking dish
then place another layer of cooked peas
and lastly cover it with your mashed Cauliflower and sprinkle evenly with Parmesan cheese.
Bake the pie at 400F for about 25-30 minutes until the top of the pie gets nice light golden color.
Serve Sheppard’s pie immediately and garnish it with chopped chive. Enjoy!