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Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: Casseroles, Dinner, England
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Cauliflower Shepherd’s Pie is delicious twist on a classic English dish; this recipe highlights cauliflower in place of a traditional potato topping.
- Crust
- 1 Medium Head Of Cauliflower (Cut Into Florets)
- 1/3 Cup Sour Cream
- 1/4 Cup Grated Parmesan Cheese
- 3 Tablespoons Olive Oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Filling
- 3 Tablespoons Olive Oil
- 1 Medium Onion (Diced)
- 3 Medium Carrots (Diced)
- 3 Celery Stalks (Diced)
- 1 1/2 Pounds Ground Beef
- 1 Cup Frozen Peas
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Minced Fresh Thyme
- 1 Teaspoon Minced Fresh Rosemary
- 1 Teaspoon Paprika
- 1 Teaspoon Garlic Powder
- Preheat oven to 425 degrees.
- Steam cauliflower 15 minutes until fork tender. Drain and place in food processor. Add yogurt, Parmesan cheese, olive oil, garlic powder, kosher salt, and pepper. Process until smooth and creamy.
- To make filling, add olive oil to large-size sauté pan over a medium-high heat. Add onions, carrots, and celery. Cook 10 minutes until softened. Add ground beef and cook 8 minutes until cooked through. Drain off excess fat. Stir in peas, kosher salt, thyme, rosemary, paprika, and garlic powder. Cook 3 minutes until peas are warm.
- Transfer filling to a 9x13-baking dish. Top with cauliflower mixture.
- Place in oven 12 minutes until heated through.
- Remove from oven and serve warm.
- Serves 6
- Prep Time: 20 Minutes Cook Time: 48 Minutes Total Time: 68 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
