Lighter Shepherd’s Pie



Hello, all!

How was your Monday?  Anyone still going by their pre-Daylight Savings “body time”?  (Mom?)

I think I’ve adjusted, although the sky was dusky when I left work today.  Very strange.

My favorite part of the drive home today was a guy with a license plate that read “TEXTL8R”.  I wanted to slow clap for him.

Question: Is anyone else bawling over the commercials about texting & driving?  I’m gone after 10 seconds.  The only thing that can make me cry faster is thinking about the movie Up.  But seriously, don’t text and drive.  Not worth it.

On a lighter note, we had a great Halloween last week, with friends over, spooky decorations, too much candy, and GREAT costumes.





Do you know who we were? (Belle, Amy Farrah Fowler, Flo from Progressive, Mayhem from All State, Google Maps, owl, and Indiana Jones!)

I really enjoyed being Belle, especially since she was my beloved doll-pillow that I hugged to sleep from kindergarten through elementary middle high school college.


I want to share a recipe that is great for this time of year.  It’s comfort food that’s a little better for you — in case you indulged in way too much fun-size candy like I did.

The mashed potatoes have a healthy addition of cauliflower.  David and I both honestly loved it.  You can taste that it’s lighter, but in a good way.  Heavy isn’t what you want to feel after supper, right?



Also, this recipe is easy as pie!

I hope you give it a try!


Lighter Shepherd’s Pie
Recipe from Iowa Girl Eats

2 large potatoes, chopped
1 head cauliflower, chopped
2/3 cup milk
2 Tablespoons butter
salt & pepper

1lb ground beef
1/3 cup onion, chopped
2 garlic cloves, minced
salt & pepper
3 Tablespoons flour
1 Tablespoon tomato paste (I subbed ketchup)
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1 can (14.5oz) chicken broth
2 cups frozen vegetable medley

Wash potatoes and cauliflower and chop into 2″ pieces.
Bring water to boil in large pot.  Place potatoes in boiling water for 5 minutes.
Add cauliflower on top of the potatoes and cook for an additional 10 minutes, or until potatoes and cauliflower are very tender.
Pour into a large food processor fitted with a whipping blade, or a large bowl if using a mixer.
Melt butter and warm milk in a saucepan or in the microwave, and add to the potatoes and cauliflower. Add salt & pepper to taste, then process until very smooth.
Preheat oven to 400 degrees.
Brown ground beef, onions, garlic, salt, and pepper in a large skillet over medium-high heat.
Drain, then return to the skillet. Sprinkle in flour, stir well and cook for 1 minute.
Add tomato paste, Worcestershire sauce, soy sauce and chicken broth to the skillet.
Bring to a boil, then lower heat and simmer for 5-6 minutes, or until sauce is thick. Add frozen vegetables and more salt and pepper, to taste.
Pour mixture into a large, oven-proof casserole dish. Top with mashed potatoes, salt, and pepper.
Place casserole dish on a foil-lined sheet pan (in case the sauce overflows) and bake for 20-30 minutes, or until top is golden brown.




P.S. — I’m always jealous of other food bloggers’ action shots of their food prep.  I asked David to help me get an action shot of piling the potatoes on top of the veggies.  This is the best picture we got.  The only action is a blurry orange spatula…..ahahaha, we tried.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s