Cauliflower Shepherd's Pie

We all love that comforting feeling that Shepherd's Pie provides, but what if we could deliver the same traditional dish but with a lighter spin? Well, hold on to your hats as we have done just that with our not-so-classic Cauliflower Shepherd's Pie.

• 2 lbs. lean ground beef
• 1 cup onion, finely chopped
• 1 cup carrots, finely chopped
• 1 cup frozen peas
• 2 tsp. coarse salt
• 1 clove garlic, finely chopped
• 1 cup water or beef stock
• ½ cup ground chia
• 2 medium-sized heads cauliflower
• 1 egg
• 1 Tbsp. butter
• ½ tsp Herbamare
• 1 cup white cheddar cheese, grated (optional)

In a small saucepan, boil carrots for about 5 minutes or until soft. Add in the peas, stir, and remove from heat.

Sauté ground beef in a frying pan over medium heat. Add in onion, garlic, and salt. Chop the beef into small pieces with a wooden spoon. Stir until the beef is no longer pink. Add in the beef stock or water and cooked peas and carrots and let simmer for about 20 minutes. Add in the ground chia and stir well (the meat mixture should thicken up). Remove mixture to a 9x13” baking dish.

Boil cauliflower until tender. Drain and put the boiled cauliflower into a food processor. Add Herbamare, egg, and butter, and process until smooth. Add cheese, if using, and process again. Pour cauliflower mixture overtop of beef mixture. Bake uncovered for 30 minutes at 350°F.