Trending Now: Cauliflower is the new Potato! In this year's Halloween Harvest, cauliflower is dressing up as mashed potatoes via this frankenstein'd recipe for Shepherd’s Pie with Roasted Garlic Cauliflower Mash.
To create a dish that tastes like the OG version, I scoured the internets and went through a ton of research along with a Youtube video or two. I ended up using a recipe from the Food Network for the meat filling, a seizure inducing Youtube video for the technique, and a recipe from allrecipes.com for the cauliflower mash. I even calculated in the trials, errors, and constructive feedback from all the commenters for each recipe.
I hope you enjoy this recipe that plays a nutrient dense trick that will give your taste buds a treat!
Shepherd's Pie meat filling ingredients:
Equipment: Ninja food processor
- 2 tablespoons of cold pressed sesame oil
- 1 whole white onion
- 2 carrots
- 2 cloves of garlic
- 1.5 pounds of ground beef or lamb
- 1 teaspoon of pink himalayan salt
- .5 teaspoon of freshly ground pepper
- 1 tablespoons of all-purpose flour
- 2 teaspoons of tomato paste
- 1 cup of chicken broth
- 1 teaspoon of Worcestershire sauce
- 2 teaspoons of rosemary
- 1 teaspoons of thyme
- 1 cup of frozen peas
- A splash of red wine (optional)
Chopped the carrots and onion into smaller pieces, then mince them in the Ninja food processor.
*This technique was highlighted in the Gordon Ramsay video when he said the secret to a really good shepherd's pie is all in the mince. In the video he grates all the vegetables so that when they cook, they disintegrate into a puree that's full of flavor.
Next, heat up a pan with the oil and then add the minced carrots and onions to sauté for about 3 to 4 minutes, then add some garlic.
In a separate pan, add a little bit of oil and garlic and then brown the meat, adding salt and pepper to season, for about 3 minutes.
Then transfer the browned meat into the pot with the carrots and onions minus the excess oil that drained from the meat pan. Add the flour, tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine. Bring to a boil and then reduce to a simmer for about 10 to 12 minutes or until the sauce has thickened a bit.
Finally, fold in the frozen peas and transfer the mixture into a 11 x 7 inch glass baking dish. Let it cool while you prepare the cauliflower mash.
Roasted Garlic Cauliflower Mash Ingredients:
Equipment: Ninja Food Processor
- 1 bulb of garlic
- 1 large head of cauliflower
- 1 teaspoon of pink himalayan salt
- 1 teaspoon of dried parsley
- 1 tablespoon of grass-fed butter
- 3 tablespoons of olive oil
- Grated parmesan cheese (optional)
Wrap your bulb of garlic with tinfoil and drizzle some olive oil on it. Wrap it up and place it into a toaster oven or conventional oven for about 15 minutes on 350 degrees F. Set aside and let cool.
Start to bring a pot of water to boil for the cauliflower. Wash and chopped the cauliflower into medium size pieces. Prepare a baking sheet or colander lined with paper towels. This will be used to help dry off the cooked cauliflower after steaming. When the pot begins to boil, place the cauliflower into the pot and stir to evenly cook for about 2 to 3 mins or until tender ( this will depend on how big the pieces are). Take out the cauliflower and place on your drying sheets or colander. It is important that the cauliflower is dry before you begin to mash.
Preheat the oven to 400 degrees F for the Shepherd's Pie.
Take out the roasted garlic pieces and place them into a bowl. With your food processor, pulse the cauliflower, salt, butter, roasted garlic, parmesan cheese (optional) black pepper, and parsley. I do a little bit at a time to not overwhelm my Ninja and to test out my seasonings portions. Do this until you finished mashing all the cauliflower and then spoon it on top of the Shepherd's pie meat filling. Make sure you start around the edges to prevent the filling from bubbling up.
Once finished, sprinkled some salt, freshly ground pepper, and parmesan cheese (optional) on top. Place the glass dish on a baking sheet with parchment paper on the middle of the rack, and then baked into a 400 degree F oven for about 25 minutes or until the top is slightly crusty. Remove and place on a cooling rack for at least 10 to 15 minutes before serving.
Recipes references courtesy of Alton Brown, 2008 (foodnetwork.com), DwightNT (Allrecipes.com), and Gordon Ramsay’s youtube video.