Shepherds Pie Cauliflower Mash (Printable Version)

Savory meat and vegetable filling topped with smooth cauliflower mash for a comforting meal.

# 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 lbs ground lamb or beef
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1/3 cup plus 1 tablespoon 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 - 1/4 cup milk or cream
17 - Salt and black pepper to taste
18 - 1/4 cup grated Parmesan cheese, optional

# Step-by-Step Guide:

01 - Preheat the oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 10 to 12 minutes until very tender. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, and sauté for 5 to 6 minutes until softened.
04 - Stir in the garlic and cook for 1 minute more. Add the ground meat and cook, breaking it up with a spoon, until browned, approximately 5 to 7 minutes.
05 - Mix in tomato paste, thyme, rosemary, Worcestershire sauce if using, salt, and pepper. Cook for 2 minutes.
06 - Pour in the broth and bring to a simmer. Add the peas and cook for another 3 to 4 minutes until the mixture thickens slightly. Remove from heat.
07 - Transfer the drained cauliflower to a food processor. Add butter, milk or cream, salt, pepper, and Parmesan if using. Blend until smooth and creamy.
08 - Spoon the meat filling into a 2-quart baking dish. Spread the cauliflower mash evenly over the top.
09 - Bake for 20 to 25 minutes until the topping is lightly golden. Let rest for 10 minutes before serving.

# Additional Tips::

01 -
  • It tastes indulgent and comforting while keeping you satisfied without the afternoon slump.
  • The creamy cauliflower mash is genuinely delicious, not a compromise you're making for health reasons.
  • You can prep the filling ahead and bake it whenever suits your schedule.
02 -
  • Draining the cauliflower really well makes the difference between creamy mash and watery disappointment; don't skip this step or rush it.
  • If your mash looks slightly loose in the food processor, don't panic: it will thicken as it sits, and blending it smooth helps it bind together on top of the filling.
  • The filling tastes even better the next day, so this is perfect for making ahead and baking when you're ready.
03 -
  • If you're short on time, use pre-riced cauliflower from the freezer section: steam it for 5 minutes instead of boiling, then blend it directly without cooling.
  • The real secret is not overseasoning the mash: let the butter and milk speak for themselves, since the filling below is already well-seasoned.
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