Sweet Potato Cauliflower Shepherd's Pie
Created with a sweet potato and cauliflower mash, this budget friendly dish is the ultimate comfort food with healthier elements! This Shepherd's Pie is gluten free and dairy free, and packed with vegetables and protein.
Ingredients
- 1 large sweet potato
- 1 cup cauliflower florets
- 1 tbsp dairy free margarine generally this ends up being vegan
- 2 whole carrots
- 1 medium onion
- 1 cup peas
- 1 lb ground beef
- 1 tbsp beef bouillon concentrate
- rosemary
- garlic salt
- pepper
- thyme
Instructions
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Preheat the oven to 400F and take out a 9x9 square glass pan for the Shepherd's Pie.
Cook the ground beef on medium heat with a pinch of the garlic salt and pepper, a tsp of rosemary, and the beef bouillon concentrate (it's like a gravy). Set aside when the meat is no longer pink!
Dice the carrots and onion finely and lightly fry them on the frying pan that was used to cook the beef, about 3-5 minutes.
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At the same time, bring a large pot to boil, adding the sweet potato cut into large chunks. Cook at the high heat for about 10 minutes, lower the heat to medium and then add the cauliflower florets in. Cook for another 15 minutes or until both are tender. Drain the water, add the tbsp of margarine, then use a potato masher to create a fluffy and creamy mash. When all the chunks are fairly smooth, sprinkle a pinch or two of rosemary and thyme, and salt and pepper to taste.
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Transfer first the ground beef into the 9x9 pan, then the peas + carrots + onion, and then carefully spoon the mash on top. Use a fork to create "ridges" in the mash so when it bakes, the tips get toasted more.
Bake in the oven on the middle rack for 30 minutes. You may need to turn the oven on broil for 5 minutes at the end to crisp the mash a bit more!