I’m trying to eat healthier and made this for us tonight

This lighter take on the classic shepherd’s pie swaps out traditional mashed potatoes for a creamy cauliflower mash. Packed with flavor from the beefy filling and topped with a comforting cauliflower crust, this dish is a satisfying and healthier option without sacrificing taste. It’s a perfect weeknight meal that’s sure to please everyone at the table.

Ingredients:

For the topping:

For the filling:

Instructions:

For the topping:

1. Cook cauliflower florets in lightly salted boiling water until tender. Drain well.
2. In a small pan, melt butter over medium-low heat. Sauté garlic for 1 minute.
3. Combine cooked cauliflower, sautéed garlic, sour cream, vegetable broth, Parmesan cheese, onion powder, salt, and pepper in a food processor. Pulse until smooth.

For the filling:

1. Heat olive oil in a large skillet over medium heat. Brown ground beef, breaking it up as it cooks.
2. Add onion and green pepper; cook until softened.
3. Stir in garlic, Italian seasoning, thyme, garlic powder, onion powder, salt, and pepper. Cook for 1 minute.
4. Add tomato paste and cook for 1 minute more. Stir in vegetable broth.
5. Bring to a simmer and cook until thickened. Stir in frozen vegetables.

Assembly:

1. Preheat oven to 375°F (190°C).
2. Spread the beef mixture evenly in a baking dish.
3. Top with the cauliflower mixture.
4. Bake for 25-35 minutes, or until golden brown and bubbly.