This classic Shepherd’s Pie dish is reimagined with Ground Beef and warm, exotic spices such as garam masala, turmeric, and ginger, topped with mashed cauliflower.
- 1 pound Ground Beef (93% lean or leaner)
- 1 head cauliflower, cut into florets and stem pieces
- 1 teaspoon salt, divided
- 1/4 teaspoon turmeric
- 1–1/2 teaspoons ground ginger
- 1–1/2 teaspoons garam masala
- 2 medium tomatoes, seeded, diced ( about 1–1/2 cups)
- 1/2 cup frozen peas
- 1 medium lemon, sliced into wedges
- Place cauliflower in large saucepan.
- Cover with water; bring to boil.
- Cook 10 minutes or until very tender.
- Reserve 1/4 cup of the cooking liquid.
- Drain cauliflower and return to pot.
- Mash cauliflower with potato masher until slightly chunky.
- Stir in reserved 1/4 cup cooking liquid, 1 tablespoon at a time to moisten.
- Season with 3/4 teaspoon of salt and turmeric.
- Meanwhile, heat large ovenproof nonstick skillet over medium heat.
- Add ginger and garam masala; cooking until spices are fragrant, about one minute.
- Add ground beef and tomatoes, cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
- Season with remaining 1/4 teaspoon of salt.
- Remove from heat and stir in peas.
- Preheat broiler to high.
- Spread beef mixture in even layer in skillet.
- Spread cauliflower mixture evenly over beef mixture.
- Place skillet on oven rack so surface of cauliflower is 3 to 4 inches from heat.
- Grill 12-15 minutes or until the cauliflower is golden brown.
- Cool slightly.
- Serve with lemon wedges.
- Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
- Serving Size: 4