Cauliflower Shepherd’s Pie

Just when you think “winter’s not so bad” a blast of arctic air takes a reasonable 40 degrees and sends it packing (I may be packing if it stays this way)! With temperatures bottoming out in the single digits later this week, I need cozy! That calls for Shepherd (or Cottage Pie).

Actually…I’m not really sure what to call it. Shepherd is when you use lamb; Cottage is when you use beef. I’m using neither but getting the same yummy goodness. The trick? Using Gardein’s Beefless Ground. When making something like this or a chili, it’s the perfect ingredient. I also like to combine it with some cooked lentils to give it even more substance. What I don’t like about it? A little bit of soy smell. No worries…it goes away once you heat it and add your seasonings and sauces.

And to make it even lower in good carbs I chose to use my standby of mashed cauliflower for the topping. This is really a low calorie, healthy take on a recipe that typically has a lot of animal fat and butter. Enjoy!

Recipe – Serves 3

1/2 package of Gardein Beefless Ground

1/2 cup of cooked lentils (optional)

1 1/2 to 2 cups of diced vegetables (I used carrots and zucchini)

1/2 cup of frozen peas

1 cup of chopped spinach

1/2 can of 6 oz. tomato paste

1 1/2 cups of water

1 teaspoon of salt

1 teaspoon of garlic powder

1 teaspoon of oregano

1 head of cauliflower

1 tablespoon of light cream cheese (optional)

1 – 2 tablespoons of almond milk

Salt/Pepper

In a medium nonstick pan, add Gardein crumbles along with the diced carrots and zucchini and 1/4 cup of water and cook until the vegetables begin to soften. Add tomato paste, lentils, 1 1/4 cups of water, frozen peas, garlic powder, oregano and salt and mix well. Cover and cook over low heat for about 15 minutes until vegetables are soft. Uncover and stir in chopped spinach. Set aside.

Heat a 2-quart pan with water until boiling. Add cauliflower florets and boil until tender, about 10-15 minutes. Drain. Add to food processor with milk, cream cheese, salt and pepper and pulse until smooth.

Remove vegetable mixture from pan. Spoon into a casserole dish or ramekins coated with nonstick spray. Spread cauliflower mash over the top. Bake in a 350 oven for 20 minutes until fully heated. Top with parsley.