Shepard's Pie Crunchwrap

 

Prep Time: 20 minutes

Cook Time: 16-22 minutes 

Servings: 12

Ingredients

3 large Crepini® Egg Wraps (Cauliflower or Gluten-Free Grains)
3 small Crepini® Egg Wraps (Cauliflower or Gluten-Free Grains)
¾ cup riced cauliflower, cooked
1 tablespoon + 2 teaspoon vegetable oil
4 ounces ground beef
¼ cup green peas, thawed if frozen
¼ cup carrots, peeled & diced
1 tablespoon yellow onion, diced
2 teaspoons Worcestershire sauce
1 teaspoon (1 clove) garlic, minced
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
3 ounces (¾ cup) shredded Cheddar cheese, divided

Directions

  1. To a 10-inch nonstick skillet placed over medium heat, warm 2 teaspoons oil.
  2. Add ground beef, peas, carrots, onion, Worcestershire sauce, garlic, salt and black pepper to the pan.
  3. Cook until vegetables are soft and beef is cooked through, breaking up the beef into bite size pieces as it cooks. Remove from heat and let cool slightly.
  4. Add ¼ cup riced cauliflower in the center of a large Crepini.
  5. Layer ¼ cup cheese, and then ½ cup cooled beef mixture on top.
  6. Place a small Crepini over the beef mixture.
  7. Fold the edges of the large Crepini toward the center, creating pleats as you go. 
  8. Flip the crunchwrap so the plates are on the bottom (note: this step can be a bit difficult. Try using your hands to keep it together or use a spatula to help guide the crunchwrap onto the pan. It gets easier with practice).
  9. To a 10-inch nonstick skillet over medium high heat, warm remaining tablespoon oil.
  10. Place crunchwrap seam-side down and cook until deeply golden, 2-3 minutes per side.
  11. Repeat process with remaining Crepinis and filling. Serve immediately. 

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