Shepherds Pie with Cauliflower Topper
INGREDIENTS for topping:
1 head cauliflower
2 tbsp butter or soy butter – not melted
2 tbsp rice milk (or milk of choice)
INGREDIENTS for filling:
1 tbsp olive oil
1 large onion diced
3 celery stalks diced
2 carrots diced
2 cloves garlic diced
2 lbs ground beef (chicken or turkey)
¾ tsp chili or chipotle
2½ tbsp of cornstarch
6 oz peas (frozen or fresh sweet peas)
Preheat oven 420
Steam cauliflower till soft in 2½ cups of water (drain and save water) Place in bowl and mash with a fork
Use your blender and puree – (add butter and milk if you desire slightly creamier, but not necessarily at all)
Salt and pepper to taste.
Heat oil in large skillet.
Cook onion about 2 min on med
Add celery, carrot and garlic – cook about 8 – 10 mins.
Add beef for about 5 min – stir – break up pieces to be small
Add the cornstarch to 2 cups of your saved water from your steamer and whisk it – add to beef and boil around 1-2 min low
Pour filling into a 2 qt dish
Evenly distribute cauliflower mash over the top, sealing edges.
Bake approx 30 min