Comfort more than nutrition usually comes to mind when you think of a meat-and-potatoes meal. This recipe qualifies as both. It has all the comfort of classic shepherd’s pie, but works in extra veggies, olive oil instead of butter, and leaner beef. Nobody will be the wiser, since it remains so flavorful and satisfying.
INGREDIENTS
For the potato-cauliflower topping:
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more for salting the cooking water
8 ounces cauliflower florets (2 heaping cups)
2 tablespoons extra-virgin olive oil
1/2 cup low-fat milk
Freshly ground black pepper
1/2 cup shredded sharp or extra-sharp cheddar cheese (2 ounces)
For the filling:
1 tablespoon extra-virgin olive oil
1 large onion, diced
2 large carrots, diced
1 large celery stalk, diced
2 large cloves garlic, minced
1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 pound extra-lean ground beef
1 1/2 teaspoons kosher salt, plus more if needed
Freshly ground black pepper
1 cup fresh or frozen English peas
3 tablespoons tomato paste
1/2 cup red wine (substitute chicken broth, if desired)
1/2 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
— Read on www.simplyrecipes.com/recipes/healthy_shepherds_pie/
We have most of these ingredients on hand. But I have to substitute more cauliflower for potato, swap the dairy milk for nut milk, and swap the cheddar for Swiss, so my dear hubby can eat it. May add some parsley, garlic, and paprika to the cauliflower too. We’ve had good like making faux mash potataux that way.