Time: 1 hour 35 minutes
Complexity: easily
Servings: 6

Shepherd's pie is loved for its delicious combination of meat, gravy, vegetables, and potato garnish. Everything is baked in one dish and looks festive when served. But even a hearty dish like shepherd's pie can be made low-calorie. Here are a few tricks: replace the traditional lamb filling with lean ground beef, and replace some of the topping potatoes with boiled cauliflower, which is mashed together with the potatoes and blends seamlessly. The finished shepherd's pie can be divided into individual portions and frozen for a quick weeknight dinner. Reheating instructions are at the end of the recipe.

Ingredients:

• 450 g potatoes, peeled and quartered
• 1 medium head of cauliflower (about 1 kg), cut into 2 cm florets.
• 1 bunch green onions, finely chopped
• 1 and 1/4 cups lightly salted chicken broth
• 450 g lean ground beef
• 1 teaspoon extra-virgin olive oil
• 3 carrots, halved lengthwise and cut into thin half-moon slices
• 3 cloves garlic, finely chopped
• 2 stalks celery, finely chopped
• 2 medium onions, finely chopped
• 2 tbsp. premium flour
• 2 tbsp tomato paste
• 2 tablespoons Worcestershire sauce
• 1 package (180 g) frozen green peas, thawed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, potato, ground beef, carrot, celery, tomato paste, Worcestershire sauce, peas

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Preparation:

Step 1
• Place the potatoes in a large saucepan and cover with enough cold water to cover by 2 inches (5 cm). Bring to a boil, cover, and reduce heat to maintain a steady simmer. Cook until the potatoes are easily pierced with a knife, about 7 minutes. Add the cauliflower, bring to a boil, and cook until a knife pierces the vegetables easily, about 20 minutes. Separately, drain 1 cup of the water from the saucepan and discard the rest.
Step 2
• Return the potatoes and cauliflower to the pot. Add the green onions and mash the vegetables with a potato masher. Add 1/4 cup of broth and continue mashing until almost smooth. If the puree is dry and falling apart, add a little water from the pan and continue mashing. The puree should be thick and smooth. Season with salt and pepper to taste.
Step 3
• Meanwhile, preheat the oven to 425°F (220°C). Heat a large skillet over medium heat. Add the ground beef and spread it out in a single layer. Season with salt and pepper. Cook, stirring and breaking up the ground beef into small pieces, until browned, about 3 minutes. Transfer with a slotted spoon to a serving platter.
Step 4
• Add olive oil to the same skillet and reduce heat to medium. Add carrots, garlic, celery, onion, and some salt and black pepper. Cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes. Add flour and tomato paste and cook, stirring, for 1 minute. Add Worcestershire sauce and the remaining 1 cup of broth. Bring to a boil, then stir in the green peas, ground beef, and any juices. Remove from heat.
Step 5
• Spread the meat mixture in an even layer in a 3-quart ceramic baking dish. Spread the potato mixture evenly on top. Bake until the filling begins to bubble around the edges, about 20 minutes.
Step 6
• Turn the oven to broil and broil the shepherd's pie until the top is golden brown, about 5 minutes more. Let rest for 5 minutes and serve.
  
  Note
  
  If you plan to freeze the shepherd's pie, let it cool completely first. Divide into 6 equal portions and store in a plastic freezer bag or container. To reheat, transfer the pie to a microwave-safe plate, cover loosely with plastic wrap, and microwave for 4-5 minutes.
  

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