Monday, December 15, 2014

My Healthier Shepherd's Pie

My little secret? Mash or blend a head of steamed cauliflower and a cup of Greek yogurt into the mashed potatoes. The topping turns out creamy and delectable, and your family will never know there are healthy veggies and nutrients in their mashed potatoes. 

One head of Cauliflower
2-3 Large baking potatoes 
1 cup of fat free Greek Yogurt 
One pound of organic grass-fed 90% lean ground beef 
1-2 medium carrots, diced
1 Onion, chopped 
1/2 Stick of butter  
3-4 tablespoons of Worstershire Sauce (eyeball it)
1 bag of frozen peas 
A few pinches of fresh Thyme 
Salt & Pepper 
Optional: a half cup of sharp cheddar, grated 

Pre heat oven to 375. 
Steam/par boil the cauliflower & potatoes until they are soft to pierce with a fork, about 20 minutes. Mash together with yogurt, butter, and salt & pepper to taste.

Meanwhile in a saucepan cook the ground beef until it's no longer pink. Add the onions, carrots, fresh Thyme and Worstershire sauce and let simmer, stirring occasionally until it makes a nice gravy. Turn off the heat, add the frozen peas and stir. Pour this mix into the bottom of a casserole and then layer the potato mash on top, adding grated cheese on top of that if using. Pop it into the oven for about 15 minutes and then switch it onto the Broil setting for about 15 minutes to get the top nice and crispy brown. Dig in! 

1 comment:

  1. I'm so excited to try this! My girl LOVES shepherd's pie, but I hate how heavy it can be. Yay... and YUM!