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Cauliflower Risotto Shepherd's Pie

5 from 1 vote
Servings 4

Equipment:

  • 1 9.5" pie dish

Ingredients:

  • 1 Harry & David Cauliflower Risotto
  • 2 tablespoons avocado oil
  • 1 cup onion (chopped)
  • 1 pound ground beef (90% lean 10% fat)
  • 1 tablespoon Dan-O's Seasoning (original)
  • 1 teaspoon salt
  • 1 can mixed carrots and peas
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons canned tomato sauce ( or paste)
  • 1 cup beef broth
  • 2 tablespoons all-purpose flour (gluten-free)
  • 1 ½ cups smoked apple Gruyère cheese

Instructions: 

  • Preheat your oven to 350° F.
  • Place your cauliflower risotto in the oven for about 45 minutes or until cooked all the way through.
  • To make the meat mixture, add the avocado oil to a skillet on medium-high heat for two minutes.
  • Add the onions. Cook for two minutes, stirring occasionally.
  • Add the ground beef to the skillet and break it apart with a wooden spoon.
  • Add the seasoning and salt. Stir well. Cook for about 5 to 6 minutes or until the meat is browned, stirring occasionally.
  • Add in the peas and carrots, Worcestershire sauce, tomato sauce, and broth. Then add in the flour. Bring the liquid to a boil then reduce to a simmer. Simmer for five minutes, stirring occasionally. Set the meat mixture aside.
  • Once the cauliflower risotto is done, begin to add the meat mixture to a baking dish and flatten with your spoon. Then add the cauliflower risotto mixture on top and flatten with a spoon. Sprinkle the Gruyère cheese on top. Put in the oven for an additional 10 minutes or until the cheese is golden brown.
Course: Main Course
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