Beef and Cauliflower Shepherd’s Pie
A comforting meal-prep twist on pâté chinois with savoury ground beef, sweet corn, and a creamy mashed potato and cauliflower topping.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 8 g Butter
- 150 g Cauliflower
- 80 g Corn kernel
- 1 g Garlic Powder
- 120 g Lean ground beef
- 35 g Milk 2%
- 180 g Potato
- 2 g Salt
- 12 g Tomato Paste
- 8 g Worcestershire Sauce
- 40 g Yellow Onion
Instructions
- Preheat the oven to 200°C. Peel and cut the potato into small cubes. Cut the cauliflower into small florets.
- Boil the potato and cauliflower in salted water for 15 to 18 minutes, until very tender. Drain well.
- Meanwhile, cook the onion and ground beef in a skillet over medium-high heat for 6 to 8 minutes, breaking up the meat.
- Stir tomato paste, Worcestershire sauce, garlic powder, pepper, and half the salt into the beef. Cook for 2 minutes.
- Place the beef mixture in a small oven-safe meal-prep dish. Spread the corn evenly over top.
- Mash the drained potato and cauliflower with milk, butter, and the remaining salt until mostly smooth.
- Spread the cauliflower-potato mash over the corn. Bake for 12 to 15 minutes, until hot and lightly golden. Cool before storing.