I love Cuban picadillo. There is nothing like smoky flavored ground beef that is perfectly seasoned. It really is one of my favorite meals, especially when served over a bed of rice. I mix it all into one big thing and next thing you know, I have downed a huge bowl of rice and picadillo. Well, this shepherd’s pie is the perfect dinner for just about anyone. Everyone will love how well seasoned this is and it serves a crowd so be prepared for leftovers, or invite a party!
Check out what our friends over at Simply Stacie had to say about this:
“This particular recipe uses cauliflower instead potatoes … I practically ran to the grocery store to buy the ingredients so I could give it a try.”
This is absolutely outstanding! Yum!
Ingredients
1 cauliflower, cut into small florets
Cooking Spray
2 cups Swanson chicken broth, divided
1 1b. extra lean ground beef
1 red onion, diced
2 cloves garlic, minced
1 green pepper, diced
1 red pepper, diced
1 tsp. ground cumin
1 tsp. paprika
1 cup from a can of diced tomatoes
1/4 cup olives with pimento, coarsely chopped
2 tbsp. balsamic vinegar
salt & pepper, to taste
Instructions
Preheat over to 400°F. Spread cauliflower in a single layer on a parchment lined baking sheet and lightly spray with cooking spray. Roast for 30 minutes. Cool slightly and then transfer to food processor (or blender). Add 1 cup of chicken broth and process until smooth. Transfer to a bowl, season with salt and pepper and set aside.
Heat the ground beef in a large skillet on medium high heat until the beef is browned. Transfer beef to a paper towel-lined tray.
Add onion, garlic and peppers to the skillet still on medium high heat. Cook, stirring frequently, for about 3 minutes. Add cumin and paprika and cooking for 1 minute stirring constantly. Add cooked beef back into skillet and stir in remaining 1 cup chicken broth, tomatoes, olives and vinegar. Cook for 6 minutes or until thickened slightly and reduced by half. Season with salt & pepper and transfer the beef mixture to an 8 or 9 inch square baking dish spreading out evenly.
Spoon cauliflower puree over beef mixture as evenly as you can.
Cover with foil and bake for 20 minutes at 400°F. Remove foil and bake an additional 10 more minutes. Serve hot.
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Quick Tip: Use mashed potatoes instead of cauliflower if you’d like
Thanks again to Simply Stacie for this amazing recipe.