I Am Your Shepard’s Pie

Facebook. Apparently studies have shown that the more people look at it their Facebook feed, the more they get depressed. While I do think that this is a radical point of view, I do find myself envious looking at the amazing trips some of my world-traveler friends have recently been on.

German Shepard's Pie

A couple of my friends just posted pictures back from their tour of Germany, celebrating Oktoberfest.

German Shepard's Pie

While not in Munich, I decided to recreate the flavors of Oktoberfest at home.  Oktoberfest in Dallas, TX?  Why not!  The foundation of great German food is tasty bratwurst, a delicious pork sausage and cabbage.
German Shepard's Pie

To celebrate, I decided to create a German shepard’s pie with a foundation of sautéed red cabbage, bratwurst and topped with a cauliflower puree to cut the carbs. Typically, shepard’s pie is topped with mashed potatoes, but I think this cauliflower puree has all the taste of mashed potatoes, without all of the calories.  Also, to make the red cabbage have a burst of sour sweetness, I always dice in green apples as my secret ingredient. What I love about this recipe is that you get the perfect bite each forkful. I hope you enjoy!

German Shepard's Pie

German Shepards Pie


  • 1 lb of bratwurst links
  • 1 green apple, diced
  • ½ red cabbage, sliced
  • 1 lb of cauliflower, diced.
  • 1 tbs of olive oil
  • 1 tbs of butter
  • 1 tsp of salt
  • ½ tsp of black pepper
  • ½ tsp of garlic powder
  • 1 tbs of apple cider vinegar


  1. Bring a large saucepan with water halfway up to a boil.
  2. Over medium high heat, heat olive oil in a separate large dutch oven or large nonstick pot.
  3. Add in red cabbage and green apple and sauté for about 5 minutes.
  4. Add in apple cider vinegar and cook for 5 minutes.
  5. In the pot of boiling water, add in bratwurst and boil for 10 minutes and remove.
  6. Slice carefully into 1cm thick discs.
  7. In a same pot of boiling water and add in cauliflower. Boil until soft, about 10-12minutes.
  8. Carefully strain the cauliflower into a large bowl and add in butter, salt, pepper and garlic powder.
  9. With an immersion blender, pulse the cauliflower until a chunky puree forms.
  10. In separate ramekin dishes (you need about 10) or in 9x13 nonstick pan, layer in cabbage, then sliced bratwurst and then top cauliflower puree.
  11. Heat oven to 375 degrees and cook for about 20 minutes until the cauliflower is slightly browned on the top.
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