Print
Shepherd's Pie with Healthier Mashed Potatoes (That Actually Taste Good!)
Shepherd's Pie with Healthier Mashed Potatoes (that actually taste good) will fool even the most die-hard mashed potato lover!
Servings 8
Calories 258kcal
Ingredients
For the Healthier Mashed Potatoes
- 2 large potatoes ~1-1/2lbs, peeled then chopped into 2 inch pieces
- 1 small head cauliflower chopped into 2 inch pieces
- 2/3 cup milk
- 3 Tablespoons butter divided
- salt and pepper
For the Shepherd's Pie filling
- 1 lb ground beef
- 1/2 onion
- 2 garlic cloves minced
- salt and pepper
- 3 Tablespoons gluten free flour or AP flour if not GF
- 1 Tablespoon tomato paste
- 1 Tablespoon gluten free Worcestershire sauce
- 1 Tablespoon gluten free reduced-sodium Tamari or soy sauce if not GF
- 15 oz can chicken broth
- 2 cups frozen vegetable medley
Instructions
For the Healthier Mashed Potatoes:
- Bring a few inches of water to a boil in a large soup pot then drop a steamer basket into the pot. Add potatoes, place a lid on top, turn heat down to medium, and then steam potatoes for 5 minutes.
- Add cauliflower florets on top of the potatoes, place the lid back on top, then steam for another 10 minutes or until cauliflower and potatoes are very tender. Transfer to a large food processor fitted with the whipping blade.
- Meanwhile, warm milk and 2 Tablespoons butter in a small saucepan then add to food processor with salt and pepper. Process until vegetables very smooth then set aside.
For the Shepherd's Pie:
- Preheat oven to 400 degrees. Brown ground beef, onions, garlic, salt, and pepper in a large skillet over medium-high heat then drain and return to the skillet. Sprinkle in flour then stir to coat and cook for 1 minute.
- Add tomato paste, Worcestershire sauce, Tamari, and chicken broth to the skillet then bring to a simmer. Lower heat then continue to simmer until sauce has thickened, 5-6 minutes. Add frozen vegetables then more salt and pepper to taste.
- Pour mixture into a large, oven-proof casserole dish then top with healthier mashed potatoes and dot the top with remaining Tablespoon butter, salt, and pepper. Place casserole dish on top of a baking sheet (in case the sauce overflows) then bake for 20-30 minutes, or until top is golden brown.
Nutrition
Calories: 258kcal | Carbohydrates: 29g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 483mg | Potassium: 879mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2510IU | Vitamin C: 40mg | Calcium: 70mg | Iron: 3mg