Healthier Shepard’s Pie
I cannot believe we are already three weeks into April. Seriously, over past few months I feel like time has just flown by. My weeks and months are just going by in a flash and every time I go to write the date I’m like woah, what month is it?
It’s now April, but here in Philly we haven’t quite kicked the cold weather yet (although this weekend is supposed to be beautiful!). After experiencing some warm days in February, followed by a huge snowstorm in march it seems as if Mother Nature is having some serious mood swings but #globalwarmingdoesntexist #lol.
Since we are still dealing with some cooler weather, I recently made one heck of a delicious meal for my family’s Sunday night dinner. Growing up, we were a meat and potatoes kind of family. Pot roast, beef stew, steak & mashed potatoes, you name it and it was on rotation in my house. My mom was the primary chef in my house and she would always add some form of vegetable to the meal, but the basis of many of our meals were the typical Irish staples.
To be completely honest, I never loved any of these meals. I would eat them because that’s what was for dinner and my mom didn’t offer another option, but I remember always thinking “noooooo” when I found out we were having pot roast. But as I’ve gotten older, I’ve grown to love one of these hearty dishes.
And since I’ve really grown to appreciate those types of meals, I decided to try my hand at making a healthier version of a family classic, Shepard’s Pie.
The recipe calls for a little bit more hands on time thanks to chopping, sauteeing, and broiling but it was an absolute HIT among my whole family. It was like Shepard’s Pie on crack except healthy. We absolutely devoured it in two nights between three of us and the best part? My dad didn’t even know that the “mashed topping” wasn’t potatoes – it was cauliflower 😉 Gotcha.
The seasoning and flavors in this dish will blow your mind and if your childhood was anything like mine, then you will be sent on a trip down memory lane.
- 1 large head cauliflower, cut into pieces
- 2 tbsp. butter
- 1 tbsp. spicy brown mustard
- Salt & pepper to taste
- 1 tbsp. coconut oil
- 1 small white onion, diced
- 1.5 cups carrots, diced
- 4 celery stalks, diced
- 1 lb. lean ground turkey or beef (I used turkey)
- 2 tbsp. tomato paste
- 1 tbsp. spicy mustard
- ½ tsp. cinnamon
- ¼ tsp. ground clove
- ½ tsp. garlic powder
- Salt & pepper to taste
- Fill large pot with few inches of water and boil. Once boiling, add cauliflower and steam for 12-14 minutes or until fairly tender (fork can easily go through). Drain water and return cauliflower to pot.
- Add spicy mustard, butter, salt & pepper to cauliflower and use immersion blender or hand blender to blend until smooth.
- In a large skillet, heat coconut oil and add onion, celery, and carrots. Saute for 5 minutes.
- Add in ground meat and cook until browned.
- Add in remaining ingredients and simmer for 10 minutes or until liquid has evaporated.
- Distribute meat mixture into casserole dish. Add cauliflower mixture on top and smooth out.
- Place under broiler for 7 minutes or until golden.