Shepherds Pie Cauliflower Mash (Print Version)

Savory ground meat filling topped with creamy cauliflower mash for a wholesome, lighter comfort dish.

# What You'll Need:

→ For the Filling

01 - 1 tablespoon olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.1 pounds ground lamb or beef
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 3.5 fluid ounces beef or vegetable broth
11 - 1 cup frozen peas
12 - Salt and black pepper to taste
13 - 1 tablespoon Worcestershire sauce (optional)

→ For the Cauliflower Mash Topping

14 - 1 large head cauliflower, cut into florets
15 - 2 tablespoons unsalted butter
16 - 4 fluid ounces milk or cream
17 - Salt and black pepper to taste
18 - 1/4 cup grated Parmesan cheese (optional)

# How to Make It:

01 - Set oven to 400°F and allow to heat fully.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10 to 12 minutes until very tender. Drain thoroughly and set aside.
03 - While cauliflower cooks, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, sautéing for 5 to 6 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute. Add ground meat and cook, breaking it apart with a spoon, until fully browned.
05 - Mix in tomato paste, thyme, rosemary, Worcestershire sauce if using, salt, and pepper. Cook for 2 minutes to meld flavors.
06 - Pour in broth and bring to a simmer. Add peas and cook for 3 to 4 minutes until mixture thickens slightly. Remove from heat.
07 - Transfer drained cauliflower to a food processor. Add butter, milk or cream, salt, pepper, and Parmesan if using. Blend until smooth and creamy.
08 - Spoon meat filling into a 2-quart baking dish. Spread cauliflower mash evenly over the top.
09 - Bake for 20 to 25 minutes until topping is lightly golden. Remove from oven and let rest for 10 minutes before serving.

# Additional Tips::

01 -
  • It tastes indulgent but feels genuinely lighter, so you don't need a nap afterward.
  • The cauliflower mash is creamy enough that you'll forget it's not potatoes, and it's somehow more elegant.
  • One-dish comfort that looks impressive but takes barely over an hour from start to table.
  • Naturally gluten-free and low-carb, so it works for almost any gathering without fuss.
02 -
  • Don't skip draining the cauliflower well; leftover water is the enemy of a creamy mash and will make your topping slide off the filling during baking.
  • The meat filling shouldn't be soupy when you assemble the pie—it should be thick enough that it doesn't seep up through the cauliflower mash, so simmer it down if it looks too wet.
03 -
  • If your cauliflower mash looks a bit thick when you blend it, add milk one tablespoon at a time until it's spreadable but still holds its shape on the meat.
  • Brown the meat in batches if your skillet feels crowded; overcrowding steams the meat instead of browning it, and you lose that caramelized depth that makes everything taste richer.
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