For the mashed cauliflower:
- In a large pot, add the chicken stock and cauliflower.
- Cover and bring it to a boil.
- Reduce the heat and simmer for 30-35 minutes until the cauliflower is until very tender, and you can smash it with your fork. If you need to add more stock during this time, you can add it. Make sure your pot doesn’t run dry.
- Add the garlic cloves and simmer for a few minutes longer (about 5).
- Drain the liquid and add all of the remaining ingredients to a food processor or blender.
- Blend to your desired consistency.
- Season with salt and any other seasoning you like!
To make the shepherd's pie filling, chop the mushrooms and carrots.
- Add in the ground beef in small chunks then sprinkle with seasonings.
- Stir and break up the beef with a spatula.
- Sauté until the beef is browned on all sides.
- Then add in the carrots, mushrooms, peas and 1/4 cup of broth and stir. Put a lid on the pan and allow to cook, stirring occasionally, until the carrots have softened.
- Then, turn off the heat and set the pan aside.
To assemble the shepherd's pie, place the beef and vegetable mixture in a 9 inch pie dish or an 9x9 baking dish. Place the sweet potato purée on top of the beef and vegetable mixture in the pie plate and smooth evenly over the beef and vegetables.
- Cook at 425°F for 20 minutes. Let cool and serve.
