- 2 lbs ground grass-fed beef, bison, or lamb
- 1 head cauliflower
- 1 small onion, diced
- 2 medium carrots, chopped
- a handful of fresh green beans, chopped
- 2 tablespoons butter
- 2 tablespoons cream
- 2 tablespoons olive oil
- gruyere cheese
- fresh thyme
- salt, pepper, Montreal steak seasoning
- Preheat oven to 400.
- Break the cauliflower into pieces and steam until tender.
- Process in food processor with 2 tablespoons butter, 2 tablespoons cream, salt and pepper. Set aside.
- Heat olive oil in a 10 inch cast iron skillet. Add the onions and saute for a few minutes until soft.
- Add meat and a sprinkle of Montreal steak seasoning to skillet and saute for a few minutes, stirring to brown evenly.
- Add the carrots and green beans and cook for another 5 minutes.
- Add a sprinkle of fresh thyme, salt and pepper to taste. Stir to combine.
- Spread the processed cauliflower mixture all over the top of the meat mixture (like you would do with the mashed potatoes for a regular shepherd’s pie).
- Grate a bit of the gruyere cheese over the top of the cauliflower.
- Bake for 25 minutes. Remove from oven and allow to rest for 10 minutes before serving.
Note: I like to make/bake this in a cast iron skillet, but if you don’t have one or prefer not to, you can cook the meat and veggies in a skillet and then move it to a pie pan or casserole dish before spreading the cauliflower on to bake it (and you may want to bake it for 5-10 minutes longer).
Recipe slightly adapted from Mark’s Daily Apple.