Beef Shepherds Pie Cauliflower (Print)
Ground beef and veggies topped with smooth cauliflower mash for a hearty, lighter twist.
# What You’ll Need:
→ Beef Filling
01 - 1 tablespoon olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
06 - 1 pound lean ground beef
07 - 1 tablespoon tomato paste
08 - 1 cup beef broth (gluten-free if needed)
09 - 1 teaspoon Worcestershire sauce (gluten-free if needed)
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1 cup frozen peas
13 - Salt and freshly ground black pepper, to taste
→ Cauliflower Mash
14 - 1 large head cauliflower, cut into florets
15 - 2 tablespoons unsalted butter
16 - 1/4 cup milk or cream (dairy or unsweetened non-dairy)
17 - 1/4 cup grated Parmesan cheese (optional)
18 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Bring large pot of salted water to boil, add cauliflower florets, cook until tender 10–12 minutes. Drain well.
02 - Heat olive oil in large skillet over medium heat. Add onion, garlic, carrots, celery; sauté until softened, about 5 minutes.
03 - Add ground beef to skillet, cook while breaking up with spoon until browned, about 6–8 minutes.
04 - Stir in tomato paste, beef broth, Worcestershire sauce, thyme, rosemary. Simmer 8–10 minutes until slightly thickened.
05 - Add frozen peas, season with salt and pepper, cook 2 more minutes. Remove from heat.
06 - In food processor or with potato masher, blend cooked cauliflower with butter, milk, Parmesan if using, salt, pepper until smooth and creamy.
07 - Spread beef mixture evenly in 2-quart baking dish. Top with cauliflower mash, smooth surface with spatula.
08 - Bake 20 minutes until top is lightly golden. For extra browning, broil 2–3 minutes at end. Rest 5 minutes before serving.
# Expert Tips:
01 -
- Its the shepherd's pie you grew up loving, but you wont miss the potatoes even a little bit
- The cauliflower mash somehow manages to be silkier and more comforting than the traditional version
02 -
- Water trapped in cauliflower will make your filling soggy so drain it thoroughly and even pat it dry if needed
- The mash seems thin at first but firms up beautifully in the oven so dont be tempted to add more starch
03 -
- Use the largest baking dish you have so the cauliflower layer isnt too thick it browns better that way
- Let your food processor run a full minute longer than you think necessary for restaurant-smooth results