1 head cauliflower
1 1/2 pounds ground beef, 80/20
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
2 cloves garlic, minced
1/3 cup low-sodium beef stock
1 tablespoon tomato paste
1/4 cup shredded Parmesan cheese
2 tablespoons olive oil
1/2 teaspoon paprika
2 teaspoon freshly chopped parsley
Kosher salt & fresh ground black pepper
Preheat the oven to 400 degrees Fahrenheit.
Carefully break down the cauliflower into small pieces or florets. Steam florets over a large pot of boiling water until they are fully cooked and fork tender.
While the cauliflower is steaming, in a large heavy skillet, add 1 tablespoon of olive oil, and set it on medium-high heat.
Add ground beef to the skillet and a pinch of salt and pepper to taste. Cook until the ground beef is fully browned. Remove ground beef and set aside, but leave the drippings in the skillet.
Add the onion, garlic, carrots, and celery to the beef drippings, and saute until the vegetables start to become soft and translucent, about five to seven mins.
Add the tomato paste, parsley, peas, paprika, and beef broth to the skillet. Mix well and reduce heat to medium.
Return the cooked ground beef to the skillet, and heat all the way through until the gravy thickens. Season with salt and pepper to taste. Set the mixture aside.
For the topping, use a blender or food processor to mash the cooked cauliflower. You can also mash by hand if you prefer a more "rustic" topping.
Mix in remaining salt, pepper, and Parmesan cheese into the mash.
In a well-greased 9-by-13-inch baking dish, empty the shepherd's pie mixture in the bottom of the dish, and top completely with the cauliflower mixture. Make sure to cover it as much as possible!
Place baking dish in the oven and cook until the topping is golden brown and the whole dish is bubbling, about 15 to 20 minutes.
Carefully remove baking dish, garnish with a bit more fresh chopped parsley, and enjoy!
Pro-tip: For a lower fat version, substitute another ground meat, like turkey or chicken, for beef.
Pro-tip: For a creamier topping, add 1 tablespoon of butter to the cauliflower before mashing.
Pro-tip: If your gravy has trouble thickening, add one teaspoon of flour to the pie mixture.
