Reduced Carb Shepherd's Pie

Wednesday, January 27, 2016 Emily Childers 0 Comments

I've been making shepherd's pies with pureed cauliflower instead of mashed potatoes since I can remember, but it always come out a little lackluster. There isn't enough starch in the cauliflower to brown up in the oven and it's always a little too runny. Last night I decided to try something new, and it was a wild success.

Don't mind the spotty wine glass
Instead of using just steamed cauliflower to make the topping, I added two frozen hash browns. The flavor and texture were greatly improved, and I got the crusty browned top I have been chasing. Win!

My favorite salt and pepper shakers ever


1 bag frozen cauliflower
2 frozen hash browns (or one serving of frozen tater tots)
1 bag frozen peas and carrots
1 8oz can of tomato sauce
1 pound ground lamb
1 tbsp flour
1 tbsp olive oil
1 yellow onion
2 tsp Garlic Salt

Chop the onion and sauté on medium heat until soft and translucent. Add the ground lamb and cook until browned. Sprinkle the meat with the flour and toss to coat. Add tomato sauce, 1/4 cup of water, 1 tsp garlic salt, and the frozen peas and carrots.  Stir mixture. Reduce heat to medium low.

Put the cauliflower and hash browns into a microwave safe bowl and microwave on high for 3 minutes. Mix and put back into microwave for 1-2 minutes until soft and steaming. Transfer to a blender or food processor with 1/4 cup of water and 1 tsp garlic salt. Blend until smooth, adding a tablespoon of water at a time if the mixture is too thick. Season with salt and pepper to taste.

Once the meat mixture is cooked through, pour into a casserole dish. Top with the cauliflower puree and drag a fork over the top to create texture. If serving immediately, put under the broiler until the top is golden brown. If cooking later, bake at 350 until heated through and the top is golden brown.