Looking for a low carb dinner option? Look no further! We’ve created a new twist on a classic shepherd’s pie. For a lighter version, we’ve used our cauliflower and leek purée with crunchy panko on top in place of mashed potatoes. I think you’ll be pleasantly surprised with how tasty this substitution is!
Growing up, I was never a big fan of shepherd’s pie. However, I got excited to revisit it with the thought of changing the potato topping. I often enjoy our cauliflower and leek purée as a side dish in place of mashed potatoes because it’s low carb, light, and delicious. It worked out perfectly to top the pie with, and I’m so glad I can share it with you. I hope you get the chance to try our shepherd’s topped with cauliflower and leek.
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- 2 heads cauliflower, coarsely chopped
- ½ cup butter, divided
- 1 - ½ cups leeks, chopped
- 5 garlic cloves, minced, divided in half
- 1 cup heavy cream
- 1 cup panko bread crumbs, or homemade bread crumbs (chop old bread in a food processor)
- ⅓ cup fresh parsley chopped
- 1½ pounds ground beef
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 cup frozen mixed vegetables
- ¼ cup tomato paste
- 1 teaspoon Italian seasoning
- 1½ cups beef broth
- 2 tablespoons flour
- salt and pepper to taste
- In a large pot of salted water, boil cauliflower until very soft. Drain water, and transfer cauliflower to a bowl.
- Meanwhile in a large non-stick skillet cook beef over medium high heat for about 6-8 minutes until no longer pink. Drain fat. Add olive oil, half the minced garlic, and onion to the pan and continue to cook with the beef about 2 minutes until onion is soft.
- Reduce heat to medium, add the vegetables, tomato paste, and Italian seasoning. Cook for about 4-5 minutes until vegetables are heated through.
- In a small bowl whisk together the beef broth and flour until smooth, then add to the beef mixture and continue to cook about 2-3 minutes until sauce has thickened. Season with salt and pepper.
- In a 9x9 baking dish spoon the beef mixture evenly. Preheat oven to 375 degrees.
- In the same pot used for the cauliflower melt half the butter over medium heat. Add the leek and sauté, stirring often until leek is starting to brown, about 5 minutes. Add the remaining garlic and continue to sauté about 1 minute. Remove from heat. Add the cream, and cooked cauliflower. Use a hand blender to puree until smooth. Now spoon over the meat mixture in the baking dish.
- Evenly sprinkle the panko bread crumbs on top. Now melt the remaining butter and pour evenly on top of the panko crumbs.
- Bake for 20-25 minutes, until starting to bubble and slightly brown on top. Garnish with parsley on top, and enjoy!