I have been meaning to post this recipe – which is a follow-up to my cauliflower and white bean mash recipe – for ages, but as the weather started to warm up I thought maybe I’d missed my chance. But as the unseasonable chill sets in and it rains intermittently, it’s actually the perfect time to enjoy shepherd’s pie.
This British dish is warm and comforting, but not overly heavy, and a great way to pack in some extra veggies to your diet. With the cauliflower and white bean mash on top instead of the traditional mashed potatoes, my version is healthier and in line with the Slow Carb diet (if that’s your thing). I always love when I can sneak in stealthily add extra veggies and beans to my meal.
The recipe requires a few steps, especially when you factor in the mash, but it can all be made ahead as it reheats beautifully so you can prep it on the weekend to have for a quick weeknight supper.
- 1 tablespoon olive oil
- 10 ounces mushrooms, sliced (baby bella are nice)
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 cloves garlic, sliced
- 2 pounds ground beef (85% lean)
- 1 teaspoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1 cup peas
- 2 tablespoons tomato paste
- 1 cup red wine
- Cauliflower and white bean mash
- Preheat the oven to 400F.
- Heat the oil in a large skillet (or work with two smaller ones, splitting the ingredients between them).
- Add the mushrooms, onions, carrots, and garlic and cook until the onions are soft and the mushrooms are lightly browned (about 10 minutes).
- Add the beef and cook, breaking up with a spoon, until mostly cooked through.
- Stir in the herbs, peas, and tomato paste. Stir in the wine. Simmer for two minutes, until slightly thick.
- Season with salt and remove from the heat. Put in a 9x13-inch baking dish and top with the cauliflower and white bean mash.
- Put in the oven and bake until the mash is lightly browned, about 20 minutes. Remove from the oven, allow to cool slightly, and serve.