Beef Shepherds Pie with Cauliflower Mash (Printable)
Ground beef and vegetables in a rich sauce, topped with creamy cauliflower mash for a lighter comfort dish.
# 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
17 - 1/4 cup grated Parmesan cheese (optional)
18 - Salt and freshly ground black pepper, to taste
# How-to Steps:
01 - Preheat the oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender, 10-12 minutes. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; sauté until softened, about 5 minutes.
04 - Add ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes.
05 - Stir in tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary. Simmer for 8-10 minutes, or until slightly thickened.
06 - Add peas, season with salt and pepper, and cook for 2 more minutes. Remove from heat.
07 - In a food processor or using a potato masher, blend cooked cauliflower with butter, milk, Parmesan (if using), salt, and pepper until smooth and creamy.
08 - Spread the beef mixture evenly in a 2-quart baking dish. Top with cauliflower mash, smoothing it out with a spatula.
09 - Bake for 20 minutes, or until the top is lightly golden. For extra browning, broil for 2-3 minutes at the end.
10 - Let rest for 5 minutes before serving.
# Expert Pointers:
01 -
- The cauliflower topping is so creamy and rich that nobody notices it's not the traditional potato version
- This recipe transformed my opinion of low carb comfort food completely
02 -
- Draining the cauliflower thoroughly after boiling prevents watery mash that ruins the topping texture
- Broiling at the end creates that gorgeous golden crust but watch it like a hawk because it goes from perfect to burnt in seconds
03 -
- Using a food processor creates the smoothest mash but a potato masher works if you prefer some texture
- The filling tastes even better if made a day ahead as the flavors meld and develop beautifully