Shepherd’s Pie

  • 1 head cauliflower, washed & cut

  • 3 Tbsp butter, cubed

  • ¼ tsp sea salt

  • 1/8 tsp pepper

  • 2 Tbsp flat-leaf parsley

  • 1/8 tsp garlic powder

  • 1# ground beef

  • 2 cloves garlic, minced

  • 1 onion, finely chopped

  • 1 carrot, chopped

  • 2 sticks celery, chopped

  • ½# mushrooms, diced

  • ½ tsp sea salt

  • 1 Tbsp liquid aminos or tamari

  • ½ cup hot water

  • 1½ tsp veggie broth powder

  • ¼ cup tomato paste

  • 2 Tbsp flat-leaf parsley

  • 1 cup frozen peas

  • 1 cup mozzarella cheese, shredded

  • 1 Tbsp Parmesan cheese, shredded

  • 1 tsp paprika

Instructions

Prepare Topping: Place cauliflower in a large pot, covered with water. Bring to a boil; reduce heat and boil gently for 8-10 minutes until tender, but not mushy. Remove from heat and drain well. Place cauliflower back into the pot with the lid on and let stand for 5 minutes, to keep the cauliflower from getting watery. After 5 minutes, place cauliflower in a food processor with butter, salt, pepper, parsley and garlic powder. Pulse until it is the consistency of mashed potatoes.

Prepare Pie: Preheat oven to 350°F. Brown ground beef. Add garlic, onion, carrots and celery; cook 3-5 minutes. Add veggie broth powder to hot water and stir until powder is dissolved. Add veggie broth and all remaining ingredients, except cheeses & paprika, to filling. Cook until slightly thickened. Spread mixture evenly into a 9×13 casserole. Top with mashed cauliflower. Sprinkle with cheeses and paprika. Bake for 45 minutes. Broil if desired to crisp the top. Let stand for 5-10 minutes before serving.