Shepherd's Pie with Cauliflower Topping

• 份量: 6 servings
• 活動時間: 35 minutes
• 總時間: 1 hour

食材

1 pound lean ground beef

2 cups chopped onion

2 tablespoons minced garlic

1 (15 ounce) can no-salt-added diced tomatoes, drained

1 tablespoon reduced-sodium Worcestershire sauce

1 ½ teaspoons chopped fresh rosemary

3 tablespoons chopped fresh flat-leaf parsley, divided

1 ½ teaspoons ground pepper, divided

¾ teaspoon salt, divided

¼ cup unsalted beef broth

1 tablespoon all-purpose flour or gluten-free all-purpose flour

8 cups cauliflower florets (from 1 large head cauliflower)

2 cups water

6 tablespoons unsalted butter

¼ cup heavy cream

步驟

Preheat oven to 375 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add beef, onion and garlic; cook, stirring often to crumble, until the beef is browned and onion is tender, 8 to 10 minutes. Stir in drained tomatoes, Worcestershire, rosemary, 1 tablespoon parsley, 1 teaspoon pepper and 1/4 teaspoon salt. Whisk broth and flour in a small bowl; stir into the mixture in the skillet. Cook over medium-low heat, stirring often, until the mixture thickens, about 15 minutes.

Meanwhile, place cauliflower and water in a large saucepan; bring to a boil over high heat. Cover and reduce heat to medium-high; cook until the cauliflower is tender when pierced with a fork, about 10 minutes. Drain. Add butter, cream and the remaining 1/2 teaspoon salt; mash with a fork or potato masher until smooth (you will have about 4 cups mashed).

Carefully spoon the mashed cauliflower over the hot mixture in the skillet, gently spreading it over the top (do not mix the 2 layers together). Sprinkle with the remaining 1/2 teaspoon pepper.

Bake until the top is beginning to brown and the filling is bubbly, 22 to 25 minutes. Sprinkle with the remaining 2 tablespoons parsley before serving.

營養

• 卡路里: 356 kcal
• 總脂肪: 23 g
• 飽和脂肪: 13 g
• 不飽和脂肪: 0 g
• 膽固醇: 91 mg
• 鈉: 427 mg
• 總碳水化合物: 18 g
• 膳食纖維: 5 g
• 總糖: 8 g
• 蛋白質: 20 g