Shepherd’s Pie
Shepherd’s Pie
Print RecipeSERVINGS
Ingredients
Bottom Layer:
- 2 lbs ground beef
- 1 small onion diced
- 2 stalks celery, diced
- 1 6 oz can tomato paste
- 1/2 cup broth
- 1/2 Tbsp coconut aminos or Bragg Liquid Aminos or tamari soy sauce
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp Celtic sea salt
Middle Layer:
- 1/2 cup broth
- 2 small zucchini, diced
- 1 cup green beans, cut in thirds
- 1 medium red pepper, diced
- salt and pepper to taste
Top Layer:
- 2 heads cauliflower
- 1/4 cup greek yogurt
- 1 Tbsp nutritional yeast
- 1/2 tsp parsley dried or fresh
- 1 tsp garlic powder or fresh
- 1/2 tsp black pepper
- 1 tsp Celtic sea salt
- coconut or olive oil cooking spray
Instructions
Bottom Layer
- Preheat oven to 350°F.
- Lightly spray a 9x13 in baking dish with cooking spray.
- In a large skillet over medium-high heat, brown ground beef, then add onion and celery.
- In a bowl, mix together tomato paste, broth, aminos and spices.
- When the onion and celery are tender, add tomato mixture and stir to combine.
- Spoon beef mixture into your baking dish and set aside.
Middle and Top Layers
- In the same large skillet, add the broth, vegetables, salt, and pepper.
- While the vegetables are cooking, steam the cauliflower in a separate pot until tender.
- In a blender or food processor, add the steamed cauliflower, yogurt, nutritional yeast and spices, and blend until smooth.
- When the green beans are fork tender, remove them from the skillet and put them in a single layer on top of the beef mixture.
- Drop spoonfuls of the mashed cauliflower on top of the vegetable mixture and spread with a spatula.
- Bake for 45 minutes.
Notes
1 serving = 4 oz protein, 2 cups vegetable
