Shepherds Pie

Serves 4 servings

Prep time: 15 minutes
Cook/Bake time: 40 minutes
Total time: 55 minutes

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Dairy free

Gluten free

Soy free

Sugar free

Grain free



What You'll Need

For the Filling

  • 1 package EatUp! Original Crumbles 
  • 1 bottle Fody Taco Sauce 
  • 2 cups baby spinach
  • 2 tbsp EVOO
  • Fresh sage leaves

For the Cauliflower Mash

  • 1 large head cauliflower
  • 2 cups water or plant-based milk
  • 3 tbsp Culcherd Original Butter
  • Salt and pepper, to taste

How To

For the Filling

  • In a medium-large cast iron pan, heat EVOO over medium heat. Add crumbles and cook until browned.
  • Add taco sauce and spinach, and saute until spinach is wilted.
  • Season with salt and pepper as needed.

For the Cauliflower Mash

  • Break up cauliflower into small florets.
  • In a large saucepan, heat Culcherd butter and add cauliflower. Saute for 3-5 minutes.
  • Add water or plant-based milk, bring to a simmer/broil, and cover. Steam until fork tender, about 5-10 minutes.
  • Reserve ¼ cup of the cooking liquid, and strain.
  • Return cauliflower and reserved cooking liquid to saucepan. Using a handheld blender or potato masher, puree/mash until desired consistency is reached.

For Assembly

  • Preheat the oven to 350°F. 
  • Layer cauliflower mash on top of crumble mixture in cast iron, and bake for 20-25 minutes. Until the mash has started to brown.
  • Top with fresh sage, salt and pepper.