Shepherds Pie Recipe
Photo source: Grandmother's Kitchen
This shepherds pie topping is a bit of a surprise as it is made with cauliflower instead of potato. This is a very tasty alternative to using potatoes. Give it a try!
1 small white onion, choppe
2 celery sticks, chopped
1 pound lean ground beef, browned and drained well
2 fresh carrots, chopped
1 large head of cauliflower
3 Tablespoons cream cheese
2 Tablespoons butter
1 teaspoon freshly chopped dill
salt and pepper
1 cup shredded cheddar cheese
Preheat oven to 325°F.
Grease an oven proof baking dish with butter.
Heat the olive oil a skillet on the stovetop,add the onion and celery and cook until the onion is transparent. Add the hamburger, breaking into crumbles, and cook until no pink shows. Season to taste.
Peel and chop the carrots, put into a small saucepan and just cover with water. Bring to a boil and cook for 5-10 minutes, just until tender. Drain the water. Set aside.
Wash and chop cauliflower into sections, put into a pot, just cover with water, bring to a boil and cook until the cauliflower is tender. Drain the water.
Add the cream cheese, butter and freshly chopped dill to the cauliflower while it is hot. Mash well & season to taste.
Line the prepared baking dish with half of the mashed cauliflower mixture.
Next to a layer with the beef mixture, the cooked carrots and 3/4 cup of the shredded cheese and mix well.
Cover the meat with the rest of the mashed cauliflower.
Place into the preheated oven and bake for about 30 minutes or until the top begins to brown.