The Weekly “Avocado”

March 15, 2012 § Leave a comment

This weather calls for some serious comfort food around my house… hearty, satisfying meals always seem to turn this type of weather into cozy, comforting & fun! So last night I made this pretty insane shepherd’s pie. It was totally easy, and actually pretty healthy. I used cauliflower instead of mashed potatoes as the top layer, which really lightened it up the meal. We had Miss & Colin over and had no problem scarfing the entire dish… Give it a go this weekend, because I think this rain is here to stay.

Catie’s 😉 Shepherd’s Pie

I looked up a few different recipes and came up with this:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 pound pork bacon, cut into 2 inch slices
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2 cups sliced mushrooms
  • 1 pound organic grass fed ground beef
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup chicken broth
  • 2 large heads cauliflower, trimmed, chopped and steamed until very soft
  • 2 tablespoons olive oil
  • 1 cup grated white cheddar cheese
  1. Heat olive oil in a very large frying pan
  2. Saute onion for 15 minutes until soft
  3. Add bacon pieces to pan and sauté until cooked, about 10 minutes
  4. Add carrots, mushrooms and celery to pan and sauté in bacon fat for 10 minutes until soft
  5. Add ground beef to pan and sauté until brown, just a few minutes
  6. Season with salt, pepper and smoked paprika
  7. Add chicken broth and cook down broth until 60% evaporated
  8. Place cauliflower in food processor and puree with olive oil until smooth (i also added a little whole milk first)
  9. Add cheese and pulse
  10. Pour ground beef mixture into a 9×13 baking dish
  11. Pour mashed cauliflower over beef mixture, sprinkle any extra cheese on top
  12. Bake at 350° for 30 minutes
  13. Serve it up!

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