Ostrich Shepherd’s Pie With Whipped Cauliflower Topping

Serves: 6
Cook time: 50 minutes

Ingredients:
1 lb ground ostrich
1 medium onion, diced
1 cup frozen peas and carrots
1 cup beef or chicken broth
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp olive oil
Salt and pepper, to taste

Cauliflower Topping:
1 head cauliflower, cut into florets
2 tbsp butter
1/4 cup milk (or broth)
1/2 tsp garlic powder
Salt, to taste

Instructions:
Make the topping: Steam cauliflower until very tender. Mash with butter, milk, garlic powder, and salt until smooth.

Cook the filling: In a skillet, heat olive oil over medium-high heat. Add ground ostrich and onion; cook until browned. Stir in tomato paste, broth, Worcestershire, peas, and carrots. Simmer 8–10 minutes until thickened. Season with salt and pepper.

Assemble: Spread the ostrich filling in a baking dish. Top with whipped cauliflower.

Bake: Cook at 375°F for 20–25 minutes, until lightly golden.

Serve: Let cool 5 minutes and enjoy warm.