INSTANT POTATO SHEPHERDS PIE RECIPES

Steps:

• Remove the leaves and core from the cauliflower and chop.
• Place the chopped cauliflower into a large heavy-bottomed soup pot. Cover with water and add salt (you want it ocean salty). Bring to a boil.
• Boil until the cauliflower is fork-tender, about 10 to 15 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Season with salt, pepper, onion, and garlic powder.
• Cook the ground beef until no pink remains. Set aside.
• Drain the cauliflower and return it to the pot.
• Add the heavy whipping cream to the pot and mash with a potato masher (if chunks are desired) or puree with an immersion blender until smooth.
• Add in the bone broth, sour cream, Worcestershire sauce, Italian seasoning, ground sage, and salt and pepper to taste. Stir to combine well.
• Bring to a boil and then reduce to a simmer.
• Add the ground beef and frozen vegetables and allow them to heat through - about 10 minutes.
• Remove from heat and add the shredded cheese and stir until combined.
• Taste and adjust seasoning if needed.
• Top with fresh parsley if desired.