Shepherd’s pie recipe


  • Yield: 4 Servings(1 large casserole)


  • 1 pound (454 g) ground beef
  • 1 tablespoon olive oil
  • 1 small onion, peeled and diced
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • One 10-ounce (284 g) package frozen corn, thawed and drained, or one 15-ounce (438 g) can corn, drained
  • 1 batch of Cauliflower Cream
How to Make It
  1. Preheat a medium skillet over medium-high heat. Lower the heat to medium, add the ground beef, and cook for 5 to 6 minutes, until the meat is no longer pink, stirring frequently. Drain the fat from the meat and set it aside.
  2. Heat the olive oil in a small skillet, over medium heat. Lower the heat to medium-low, add the onions and garlic and sauté, stirring occasionally, until the onions are translucent, about 3 to 4 minutes.
  3. Preheat the oven to 350°F (180°C).
  4. Combine the ground beef, cooked onions, garlic, salt, and pepper. Layer this mixture in the bottom of a deep baking dish.
  5. Finish assembling the casserole by layering the corn on top of the beef mixture and then layering the Cauliflower Cream on top of the corn.
  6. At this point you can freeze the casserole for baking at a later date. Otherwise, bake for 30 minutes. Refrigerate leftovers for up to a week.

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