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Sneaky Shepherd's Pie

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Sneaky Shepherd's Pie


1 lb 90% lean ground beef

1 onion, chopped

5 celery stalks, chopped

2 cups mushrooms, chopped

1 cup carrots, chopped

2 tbsp tomato paste

1 tbsp garlic paste

1 tsp thyme leaves

1 cup beef stock

2 tbsp corn starch

1 head of cauliflower

5 potatoes, cut into cubes

1/2 cup Greek yogurt

1 tbsp butter

evaporated milk

salt and pepper


Preheat oven 350 degrees.

In stock pot place the cauliflower and potatoes and then fill with water just till it covers them. Place the pot over high heat and bring to a boil. Cook till cauliflower and potatoes are tender. Remove from heat and drain well. Place butter, yogurt and milk in the stock pot and mix well with a hand mixer. Beat till it is the consistency of hand whipped potatoes. Season with salt and pepper as needed. Set aside.

In a large skillet saute together the onion, celery, mushrooms, carrots, tomato paste, garlic paste and ground beef. Cook till the meat is done and the veggies are tender. Season with thyme, salt and pepper. In a small cup combine the beef stock and cornstarch. Stir well and then pour into the meat and veggies. Cook till a sauce is formed and it is thick. Pour into a well sprayed 9x13 casserole pan. Spoon the mashed potatoes over the top and spread to cover entirely. Place into the hot oven and bake for 30 minutes. Turn on the broiler and allow potatoes to brown for 10 minutes. Remove from the oven and ENJOY!

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