Clean Shepherds Pie


Since I posted the “Cauliflower Mash” recipe the other day, I thought I would follow it up with a recipe that uses the cauliflower mash left overs! I LOVE re-working leftovers into a completely new dish! I usually make a double batch of the cauliflower mash, knowing that I will save some in a container in the fridge for THIS recipe later in the week! Of course you don’t have to use leftovers for this recipe, but who doesn’t love being able to skip a step? The easier the better right?! This recipe also uses Epicure Spices to season. I have mentioned in past posts about my love for Epicure Spices! These spices are another awesome way to simplify recipes and give you a little time saving shortcut!

If you don’t have leftover mash, you can find the recipe here:


Cauliflower Mash

4 Large Carrots peeled and diced

1 Large white onion diced

5 Sticks of celery diced

1 Can corn

4 Cloves of minced garlic

1 Package of extra lean ground beef, turkey or chicken. (whichever you prefer)

2 TBSP Epicure meatball spice. (or spices of your choice)

Pinch Sea salt and pepper

1 TBSP Olive oil


Cook meat and Epicure spice together in a pan. In a separate pan combine carrots, onion, olive oil, celery, and garlic. Cook until veggies are soft. Add corn to the cooked veggies and mix. Line the bottom of a baking dish with the meat, then add the veggies and finally spread the cauliflower mash on top. Pop it into the oven and cook at 400F for 30 minutes.

I hope you enjoy this dish!
XO Pam

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