Our potato-less shepherd's pie features a savory beef and veggie filling that is topped with a cheesy cauliflower mash. It's a lower carb version that will win over the crowd.
cost per recipe: $11.82
The price is determined by the national average.
large head cauliflower (about 2 1/2 pounds), cut into florets (about 8 cups)
cup shredded Cheddar cheese
pounds ground beef
large onion, chopped (about 1 cup)
can Campbell's® Condensed Cream of Mushroom Soup
cups frozen mixed vegetables (carrots, green beans, corn, peas)
tablespoons soy sauce
Place the cauliflower into a 6-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the cauliflower is tender. Drain the cauliflower well in a colander. Mash the cauliflower in a large bowl. Stir in the butter and cheese. Season the cauliflower mixture to taste.
Set the oven to 400°F. Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir in the soup, vegetables and soy sauce and heat to a boil. Spoon the beef mixture into a 9-inch deep dish pie plate. Spread the cauliflower mixture over the top.
Bake for 20 minutes or until the cauliflower mixture is lightly browned.