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Skillet Shepherd’s Pie with Cauliflower Mashed Potatoes


  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6-8 servings 1x

Description

This Shepherd’s Pie with Cauliflower Mashed Potatoes is a delicious and healthy twist on a classic comfort food.


Scale

Ingredients

  • Beef Layer:
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion
  • 4 ounces mushrooms, diced
  • 2 teaspoons minced garlic
  • 1 pound lean ground beef
  • salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons flour
  • 1 cup beef broth
  • 4 cups packed shredded kale leaves
  • 1/2 cup frozen carrots
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • Potato Layer
  • 1 pound baby Yukon gold potatoes, steamed in microwave
  • 4 cups cauliflower rice (12 oz frozen packet), steamed in microwave
  • 2 tablespoons butter
  • salt and pepper to taste
  • 1 cup cheddar cheese
  • 1/4 cup chopped chives

Instructions

  1. In large cast iron skillet, heat olive oil over medium heat and sauté onions, mushrooms and garlic.
  2. Once onions begin to look translucent, add beef and brown until no longer pink and fully cooked; season with salt, pepper and balsamic vinegar.
  3. Stir in flour to coat meat and cook for a few minutes until it starts to stick to pan; pour in beef broth to deglaze pan. Stir in kale, carrots, peas and corn and cook until veggies are warmed and tender.
  4. Using electric mixer, place steamed potatoes and cauliflower in bowl with butter and whip until smooth and creamy. Season with salt and pepper.
  5. Preheat broiler, spread layer of mashed cauliflower potatoes over beef mixture; sprinkle with cheese.
  6. Broil 5 minutes or until cheese melts and browns; garnish with fresh chives.