Cauliflower Shepherd’s Pie

A cauliflower shepherd’s pie, coming almost totally out of the freezer, here!!

A 12 oz bag frozen peas and carrots, a 12 oz bag frozen corn, a pound of ground beef (I use frozen because Aldi labels theirs gluten free), and two boxes of the relatively new Green Giant mashed cauliflower! 

That Green Giant mashed cauliflower even has an “Easy Shepherd’s Pie Mash” on the box, but it’s got you serving your veggies-and-beef OVER your mashed cauliflower, so I’m not really doing that. -Of course I’m not really following my original recipe either, of course, of COURSE— Hence the blog of my own! 

I am cooking mine in my super-large cast iron skillet, so it can go straight in the oven. I recommend using an oven-safe skillet, here, one less pan to wash!! *All my skillets are cast iron, so they all have to be washed by hand.* Otherwise, get a large enough skillet for your beef filling, and you can put it in the oven in a casserole dish.

I’m optional-ing onions, here, again for my parents and my aunt, lol, who have the ODDEST food tastes. If you are onion-ing, dice your onion and sauté in olive oil PAN SPRAY (save the calories on the olive oil!) until translucent. 

If you’re like me and dislike the onion bit, I’m starting right with the beef and garlic.

Start the Green Giant mashed cauliflower in the microwave, according to the package directions, and preheat your oven to 350.

Keep cooking the beef until no pink remains. Drain grease if needed.  Add 3/4 C beef broth (or make your own broth with water and gluten free broth base, which is what I did)), your frozen corn, and your frozen peas and carrots.  Bring to a simmer and simmer 5 minutes.

 

While this was simmering, I added a box of Neufchâtel cheese to the mashed cauliflower in a large bowl, and stirred until smooth.

Top your beef filling with the cauliflower mixture and bake with another generous shake of parsley on top for 20 minutes at 350.

CAULIFLOWER SHEPHERD’S PIE

2 20oz boxes Green Giant mashed cauliflower 

12 oz bag frozen peas and carrots

12 oz bag frozen corn

Onion, diced

1 lb lean ground beef

3 cloves minced garlic

3/4 C beef broth 

8 oz Neufchâtel cheese (low fat cream cheese), softened

Dried parsley

Fresh ground salt and pepper

Olive oil pan spray 

1. Preheat oven to 350. Start microwaving your mashed cauliflower according to package directions.

2. Sauté onion and garlic in large oven-safe skillet. Add ground beef, and cook until no longer pink. Add 3/4 C beef broth, peas and carrots, and corn. Add several generous shakes of parsley, and a good grinding of salt and pepper. Bring to a simmer; simmer five minutes.

3. While beef filling is simmering, add 8 oz cream cheese to your mashed cauliflower. Stir until smooth.

4. Top beef filling with mashed cauliflower and several more shakes of parsley. Bake for 20 minutes at 350, or until cauliflower is starting to brown.