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Sweet Potato-Cauliflower Shepherd's Pie
Sweet Potato-Cauliflower Shepherd's Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Lighter Shepherd's pie made with sweet potato and cauliflower crust over classic beef filling.
Ingredients:
  • 1 pound sweet potatoes, peeled and chopped
  • 0.5 pound cauliflower florets, chopped
  • 0.25 cup chicken broth
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons light olive oil
  • 2 carrots, diced
  • 0.5 onion, diced
  • 2 cloves garlic, minced
  • 1.5 pounds ground beef
  • 2 tablespoons tapioca starch
  • 1 cup chicken broth
  • 0.5 cup peas
  • 0.5 cup corn
  • 3 tablespoons tomato paste
  • 0.5 cup freshly grated Parmesan cheese
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
  • In a pot, simmer sweet potatoes in water until tender for about 15 minutes. Add cauliflower and more water if needed, cook until all veggies are tender. Drain the vegetables and mash with broth, butter, salt, and black pepper.
  • In a large skillet over medium-high heat, warm olive oil. Saute carrots and onion until softened, about 5 minutes. Stir in garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook for an additional 5 minutes. Add beef and cook until browned and crumbly, about 5 to 10 minutes.
  • Evenly dust the beef mixture in the skillet with tapioca starch, followed by adding 1 cup of broth, peas, corn, and tomato paste. Bring to a boil, then simmer over low heat for 10 to 15 minutes. Transfer the beef mixture to a baking dish, top it with mashed sweet potatoes, and sprinkle with Parmesan cheese before baking.
  • Bake in the preheated oven for about 25 minutes until the top is slightly browned. Allow it to rest for 15 minutes before serving.

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