Sweet Potato-Cauliflower Shepherd's Pie
Description
Shepherd's pie gets lightened up with a savory crust of mashed sweet potatoes and cauliflower covering a more traditional beef filling.
Ingredients
•
1 pound sweet potatoes, peeled and chopped
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1/2 pound cauliflower florets, chopped
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1/4 cup chicken broth
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3 tablespoons butter
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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2 tablespoons light olive oil
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2 carrots, diced
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1/2 onion, diced
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2 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 1/2 pounds ground beef
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2 tablespoons tapioca starch
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1 cup chicken broth
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1/2 cup peas
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1/2 cup corn
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3 tablespoons tomato paste
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1/2 cup freshly grated Parmesan cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3
Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes.
4
Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top.
5
Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.