Shepherd's Pie With Cauliflower Topping

Ingredients

2 heads cauliflower cut into large florets

1 large red onion diced

4 cloves garlic sliced

2 cups frozen peas and carrots

2 pounds ground beef

2 tablespoons tomato paste

1 tablespoon olive oil

Salt

1 tablespoon Trader Joe's Umami

1 tablespoon garlic Powder

1 tablespoon onion Powder

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon white pepper

1/2 teaspoon chili powder (optional)

2 tablespoons non dairy milk, I recommend Ripple Pea Protein Original Milk

2 tablespoons Earth Balance Soy Free

Instructions:

Preheat your oven to 375 degrees.

Heat 1 tablespoon of olive oil in a pan on medium heat.

Add the sliced garlic and diced onion.

Saute until the garlic and onion is translucent, not golden.

Add the frozen peas and carrots. Stir in and mix until the vegetables are defrosted.

Add the ground beef and use a spatula to break the beef into smaller pieces.

Add all the spices & tomato paste.

Taste a piece of beef to check if it is seasoned well, then add salt to taste.

I spread my meat mixture into a 3 qt casserole dish.

I use the Le Creuset Rectangular Casserole Dish.

For the cauliflower topping:

Steam the cauliflower florets until they are tender. It should take about 15 min.

Take the florets and add them into the same pan that you made the meat mixture in.

I used a masher to mash my cauliflower, we like it chunkier but for a smoother mash, use a food processor.

Add the 1/4 cup of non dairy milk.

Add 2 tablespoons of Earth Balance, I use the Soy Free.

Season with salt & pepper to taste.

Mix.

Spread the cauliflower mash evenly over the meat mixture and take a fork to create lines on the cauliflower mash.

Bake for 35 minutes + broil for a couple minutes or until the top turns golden brown.

After the shepherd's pie is done, I like to sprinkle a little paprika on top for color.

The spices I used:

The Earth Balance I used:

The tomato paste I use: