The temperatures have dipped to more appropriate numbers for March in Wisconsin and we were craving some comfort food. This dish is warming, savory, and satisfying, with a healthy twist using cauliflower in place of potatoes. Using organic frozen mixed vegetables makes it a fast and easy weeknight dinner, too. This one’s definitely going to be a healthy whole foods family favorite!
Rustic Shepherd’s Pie
Serves 6-8
INGREDIENTS
- 1 lb. lean pastured ground beef
- 1 t. olive oil
- 1 medium onion, chopped
- 1 c. fresh mushrooms, chopped
- 2 c. chopped fresh carrots, corn, and peas OR frozen mixed veggies
- 2 lbs. cauliflower
- 2 T. butter
- 1/4 c. water
- 2 t. arrowroot powder (or corn starch)
- 1 t. Worcestershire sauce (omit if you are MSG-averse)
- sea salt, pepper, garlic powder, and/or any other seasonings to taste
DIRECTIONS
- Steam cauliflower for 10 minutes, or until soft enough to mash.
- Brown ground beef and drain. Set aside.
- Saute onions in olive oil until tender. If you are using fresh vegetables, add the carrots to the onions right away so they have time to cook.
- Add the beef to the onions (and carrots). Add mushrooms, corn, and peas.
- Stir the arrowroot into 1/4 c. water thoroughly, and add to beef and vegetables. Add seasonings to taste and cook, uncovered, over low heat for 10 minutes. Add water as necessary to keep moist.
- Using a blender, food processor, hand mixer, stand mixer, or a potato masher and some muscle, mash the cauliflower with the butter until they resemble mashed potatoes. Add a little sea salt and pepper to taste.
- Place beef and vegetable mixture in a baking dish. Cover evenly with cauliflower and make it as rustic-looking or as groomed as you like.
- Bake at 400 degrees until bubbling and browned (about 30 minutes).
Enjoy!
The Farmers Taft 