Experience a delightful variation of the classic Shepherd’s Pie with this recipe. It melds savory flavors, tender beef, and a creamy cauliflower topping into a mouthwatering delight that’s perfect for lunch or dinner.
Prep Time: About 15 minutes
Cook Time: Approximately 30 minutes
Servings: 6
Ingredients:
- 2 (20-oz.) packages of frozen cauliflower rice
- 4 ½ ounces grated Parmesan cheese (around 1 1/8 cups), divided
- 1 pound lean ground beef (85/15)
- 1 cup finely chopped yellow onion (from 1 onion)
- 1 cup finely chopped carrots (from 2 carrots)
- 1 tablespoon minced garlic (from 2 large cloves)
- 1 (14.5-oz.) can diced tomatoes, drained
- ¾ cup beef broth
- 1 tablespoon cornstarch
- 1 ¼ cups fresh English peas
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions:
- Begin by preheating your oven to 500°F. Next, prepare the cauliflower rice as instructed on the package. Afterward, place the heated cauliflower in a fine mesh strainer. Use a rubber spatula to press out excess liquid. Transfer the drained cauliflower to a medium-sized bowl and mix in 1 cup of the grated Parmesan cheese. Set this aside.
- In a large 10-inch cast-iron skillet over medium-high heat, add the ground beef. Cook it while stirring occasionally until about half of it is browned, which usually takes around 3 minutes. Add the chopped onion, carrots, and minced garlic to the skillet. Keep cooking, stirring occasionally, until the vegetables become tender and all of the beef is thoroughly cooked, which takes about 8 minutes. Stir in the drained diced tomatoes.
- In a small bowl, whisk together the beef broth and cornstarch. Pour this cornstarch mixture into the skillet. Add the fresh English peas, Worcestershire sauce, kosher salt, and black pepper. Continue cooking and stirring occasionally until the mixture thickens, and the peas reach a crisp-tender consistency, typically within 5 to 7 minutes.
- Spread the cauliflower mixture evenly over the beef mixture inside the skillet. Sprinkle the remaining 1/4 cup of grated Parmesan cheese on top and add a dash of paprika. Place the skillet in your preheated oven and bake until it turns a lovely golden hue, usually around 5 minutes. Remove it from the oven and allow it to rest for about 10 minutes before serving.
Nutrition Facts (per serving):
- Calories: 348 kcal
- Protein: 24g
- Carbohydrates: 19g
- Fat: 21g
- Fiber: 6g
Please note that these nutrition facts are provided as estimates and can vary based on specific ingredients and serving sizes.
Cooking Tips:
- Ensure thorough drainage of the cauliflower rice to reduce excess moisture.
- Feel free to personalize this recipe by incorporating your favorite vegetables, such as bell peppers or green beans, into the beef mixture.
- Adjust the Parmesan cheese and seasonings to match your taste preferences.