Shepard's Pie w/ Cheesy Cauliflower Top
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Servings: 6 People
Author: Alysha of A-Yo Kitchen
For the Filling
- 2 tbsp Butter for sautéing
- 1 whole Sweet Onion, peeled and chopped
- 1 whole Bell Pepper, deseeded and chopped
- 4 whole Cloves Garlic, minced or pressed
- 1 lb Ground Beef
- 1 tbsp Chili Powder
- 1 tbsp Garlic Salt add more/less to taste
- 1 tsp Paprika
- 1 tsp Ground Black Pepper
- 1 pinch Red Pepper Flakes add more/less for heat preference
- 1/2 16 oz bag Frozen Peas and Carrots
- 1/2 16 oz bag Frozen Cut Green Beans
- 1 6 oz can Tomato Paste
- 2 cups Shredded Sharp Cheddar Cheese To be sprinkled on top of filling
For Cheesy Cauliflower Top
- 3 whole Medium Sized Golden Potatoes, cut into inch pieces I leave skins on, feel free to peel if you'd prefer
- 1 head Cauliflower, large bottom stem and leaves removed, florets cut into bite sized pieces
- 1/4 cup Cream Cheese
- 1/2 cup Grated Parm
- 2 tbsp Butter
- Salt and Pepper to taste
Preheat oven to 350°. In a large pan, turn onto medium high heat and add butter to skillet. Once melted, add garlic, chopped peppers, onions, ground beef, and spices. Break up beef. Once cooked, add frozen peas, carrots, and green beans. Stir until well combined and cooked. Mix in tomato paste until everything is combined evenly. There should not be any liquid left in bottom of the pan. Set aside. In a large pot, add cut up potatoes and cauliflower. Fill with water until about 1/2 inch over potatoes/cauliflower. Put on stove on high heat until it boils, then add salt to water and reduce head to simmer until potatoes and cauliflower are fork tender. Drain. **Tip: to ensure your mashed potato topping isn't watery, place back on burner after drained for a minute to 'steam off' extra liquid. Next, add cream cheese, grated parm, butter, and salt and pepper to taste. Hand mash until smooth. Spray a large casserole dish with cooking spray. Evenly spread meat and veggie filling in the bottom. Sprinkle evenly with cheddar cheese. Spread potato cauliflower mixture over the top, spreading evenly. Use the back of a spoon to add pretty 'swirls' in potatoes. Place in oven on middle pan and cook for 45 minutes to an hour, or until potato cauliflower mixture is golden brown and cheese has melted. Remove from oven, let rest for 5 minutes, and then serve immediately. Enjoy!