Ground Beef Skillet Shepherd’s Pie with Tater-Cauli Topping
Carrots, Celery & Peas
Cooking time
30 minutes
Servings
4
Calories
600 /serving
Give this comforting shepherd’s pie an extra something special by topping it with an unusually delicious mash that adds riced cauliflower to the traditional potato. You’ll flavour the ground beef with a seasoning blend that perfectly balances herbs and citrus. Effortlessly add more flair (and more veg) with carrots, celery, shallot and beef demi-glace, plus a layer of peas. Now go get some oohs and ahhs.
We will send you:
- 510g Canadian-raised lean ground beef
- 900g Potatoes
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 100g Nantes carrots
- 300g Green peas
- 12g Beef demi-glace
- 1 Celery stalk
- 1 Shallot (or onion)
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard
You will need:
Large pot
Large oven-safe pan
Strainer
Peeler
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
11 g
Sodium
830 mg
Total Carb
59 g
Sugars
9 g
Protein
36 g
Fibre
9 g
Preparation
Make the mash
Bring a large pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. In the final 8 min., add the cauliflower rice. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Start the shepherd’s pie
Meanwhile, small-dice the carrots and celery. Halve, peel and small-dice the shallot. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the carrots, celery and shallot. Sauté, 4 to 6 min., until fragrant; season with S&P.
Continue the shepherd’s pie
Preheat the oven to broil. To the pan of vegetables, add the beef*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace and cook, stirring frequently, 1 to 2 min., until coated. Add ½ cup water and cook, scraping up any browned bits, 2 to 3 min., until slightly reduced.
Finish the shepherd’s pie & serve
Top the shepherd’s pie with the peas. Spread with the mash. Transfer to the oven and broil, 3 to 5 min., until lightly browned. Let sit for 2 min. before serving. Divide the shepherd’s pie between your plates. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
