Ingredients:
For the meat filling:
- 1 lb ground beef or lamb (or a mix of both)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped (optional)
- 1/2 cup frozen peas (optional, but use sparingly for a low-carb option)
- 1/2 cup beef broth (low-sodium)
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper, to taste
- 1 tsp dried thyme (or fresh, if preferred)
For the mashed swede/parsnip topping:
- 1 medium swede root and 2 small parsnips, cut into chunks
- 2 tbsp butter
- 1/4 cup heavy cream or unsweetened almond milk
- 1/2 cup shredded cheddar cheese (optional for extra flavor)
- Salt and pepper, to taste
Directions:
Prepare the mashed cauliflower topping:
- Steam or boil the cauliflower florets in a pot for about 8-10 minutes or until very tender.
- Drain well and pat dry to remove excess moisture.
- Mash the cauliflower using a potato masher or food processor until smooth.
- Add the butter, heavy cream, shredded cheese (if using), salt, and pepper. Mash again until creamy. Set aside.
Cook the meat filling:
- In a large skillet, heat a little oil over medium heat. Add the ground meat and cook until browned.
- Add the chopped onion and garlic and cook until softened, about 3-4 minutes.
- Stir in the mushrooms and cook for another 2-3 minutes.
- Add the tomato paste, Worcestershire sauce (if using), and beef broth. Stir to combine.
- Let it simmer for 5-7 minutes until the mixture thickens.
- Season with salt, pepper, and thyme. Remove from heat.
Assemble the Shepherd’s Pie:
- Preheat the oven to 375°F (190°C).
- Transfer the meat mixture into a baking dish and spread it out evenly.
- Spoon the mashed cauliflower over the top, spreading it out with a spatula.
- If desired, sprinkle a little extra cheese on top.
Bake the Shepherd’s Pie:
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
