This cauliflower shepherd’s pie recipe came about by accident one day when I was topping some leftover mashed cauliflower with various toppings. I added some bacon, spinach and cheddar cheese, and wow! It was amazing! While I was eating my leftovers, I realized I could create a version of shepherd’s pie with some of these same ingredients. Shepherd’s Pie is the best comfort food any time of the year, but I always make one on St. Patrick’s Day for my hubby. Since I’m living the low carb lifestyle now, I made this healthier, low carb version with cauliflower.
1 lb. Ground Beef
1-2 Heads of Cauliflower
8 oz. Sliced Baby Bella Mushrooms
5 oz. Baby Spinach
1/4 cup Chicken Broth
1/2 tsp Garlic Salt
1/2 tsp Black Pepper
1/2 tsp Onion Powder
2-3 tbsp Cream Cheese
2-3 tbsp Butter
2 tbsp Extra Virgin Olive Oil
1/4 cup Bacon Bits
1 cup Sharp Cheddar (shredded)
Crispy Onions (Optional topping)
Preheat oven to 350 degrees Fahrenheit.
Brown ground beef over medium-high heat. While beef is browning, use a double boiler (lid on) to cook cauliflower until it is fork tender. When it is ready, save 1 cup of the liquid to use for later.
When beef is browned, drain excess grease. Add garlic salt, black pepper and onion powder. Stir. Then add in the chicken broth to deglaze the pan. Keep heat at medium heat, simmering until thickened. Remove meat from pan and set aside.
In the same pan, add in the olive oil. Add in the mushrooms over medium-high heat and saute until soft and brown. Add in the spinach and cook until spinach is wilted. Add the beef back into the mushroom and spinach mixture.
Place the cooked cauliflower in a blender. Add in cream cheese and butter. Add in the saved liquid, starting with small amounts until cauliflower is creamy. You will probably not need the full cup, you just want to have it in case. Depending on the size/amount of cauliflower, feel free to add more cream cheese/butter to your liking. Add in a dash of salt and pepper. Blend until smooth.
Time to layer! First place the mashed cauliflower on the bottom of a baking dish. Then, add the meat/mushroom/spinach mixture on top of the cauliflower. Sprinkle the bacon bits on top. Note – you can use real bacon here and crumble it. I just had these on hand, so it was convenient. Last, add the cheddar cheese on top.
Bake in the center rack for 10-15 minutes. Then bake on the top rack for 5-10 minutes.
Serve sprinkled with crispy onions on top! Enjoy this delicious low carb dish, I know we did! This is my first recipe post, so I’d love to hear your thoughts in the comments below. Also, don’t forget to pin the recipe for later!