In my journey to eating healthier, I occasionally want something a little more substantial to eat that allows me to satisfy that craving while maintaining some type of balance. This healthier version of shepherd’s pies is one of my favorite go-to recipes, plus i get lots of leftovers. This dish freezes well so if you want to bake up a batch and freeze some, it makes a great grab and go meal prep!
- 1 pound ground beef Organic, grass-fed
- 1/4 cup olive oil extra virgin
- 1/2 cup celery chopped
- 1/2 cup yellow onion chopped
- 3 cloves garlic minced
- 1 cup tomatoes chopped
- 24 ounces riced cauliflower cooked and well drained
- 1 cup cheddar cheese shredded
- 1/4 cup Parmesan cheese shredded
- 1 cup heavy cream
- 1 teaspoon dried thyme
Preheat the oven to 350 degrees F. In a large skillet, heat the oil over medium-hogh heat and cook the ground beef, celery, onions and garlic for about 4-5 minutes. Remove from the heat and drain excess oil and add tomatoes. Cook for 2-3 minutes until all ingredients are well blended. Transfer mixture into a 10x7-inch casserole dish evenly. In a food processor, add the cauliflower, cheeses, cream and thyme and pulse until mashed potato like texture is formed. Spread the cauliflower mixture over the meat in the casserole dish evenly. Bake for 35-40 minutes. Remove dish from the oven and set aside to cool slightly before serving. Cut into desired sized pieces and serve.