Veggie Packed Shepherd’ s Pie

If you are looking to satisfy a meat and potatoes loving family, but also get them plenty of healthy vegetables, then try this veggie packed Shepherd’s Pie! In the spirit of prepping ahead and saving myself time, I prepped the entire recipe and then put it in the fridge until I was ready to bake it.

Ingredients

FOR THE FILLING

• 1 tablespoon olive oil or coconut oil
• 5 small red or yukon gold potatoes, diced
• 3 carrots, diced
• 1 leek, white part sliced thin
• 1 rib celery, diced
• 1 lb mushrooms, diced
• 2 cloves garlic, minced
• 1 pound ground beef, ground turkey, ground chicken or any other ground meat choice
• 1 teaspoon Italian seasoning
• 2 tablespoons tomato paste
• 1 cup water
• 1 tablespoon flour
• Salt and pepper, to taste

FOR THE MASHED CAULIFLOWER TOPPING

• 1 head cauliflower, quartered
• 2 cloves of garlic, peeled
• Salt and pepper, to taste

Directions

1. Preheat oven to 400 degrees. Lightly grease a 2-3 quart casserole dish.
2. Bring a large pot of salted water to boil for the cauliflower.
3. Heat oil in a large skillet over medium heat. Add potatoes, turnips, carrots, leeks, celery and mushrooms and saute, stirring frequently, until vegetables begin to soften. Give this about 6-7 minutes. Give it a good dose of salt and pepper.
4. When vegetables begin to soften, add garlic, meat of choice, and Italian seasoning. Break up meat with a spoon.
5. While the meat is cooking, place the cauliflower in the pot of salted water along with the two peeled garlic cloves. Boil until tender, about 12-15 minutes. Drain, reserving garlic.
6. In a small bowl, whisk together Arrowroot flour and broth until smooth.
7. Once the meat is browned and no longer pink, add tomato paste and stir to combine. Add broth mixture and cook until thickened, about 2 minutes. Season to taste with salt and pepper.
8. Spread the meat and veggie mixture in prepared baking dish.
9. Place the drained cauliflower and garlic into the blender or food processor with a generous dash of salt. Note that you'll want to make sure to vent the cauliflower if you're using a blender. Start on low and work up to a higher speed, until mixture is creamy. I usually don't need any additional liquid here but if you do, add a little broth. Season to taste with salt and pepper.
10. Using a spatula, spread the mashed cauliflower over the meat and vegetable mixture. Bake for 30 minutes, or until starting to brown and bubble.

Recipe adapted from Peanut Butter Runner.