Beef Shepherds Pie Cauliflower (Printable)

Tender beef and vegetables in savory gravy with fluffy cauliflower mash topping, baked golden brown.

# What You'll Need:

→ Beef Filling

01 - 1 lb lean ground beef
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 2 tbsp tomato paste
08 - 1 cup beef broth (gluten-free if needed)
09 - 1 tbsp Worcestershire sauce (gluten-free if needed)
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp olive oil

→ Cauliflower Mash

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

# How-to Steps:

01 - Set oven temperature to 400°F.
02 - Boil a large pot of salted water and cook cauliflower florets for 10 to 12 minutes until tender. Drain thoroughly.
03 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery, cooking until softened, about 5 to 6 minutes.
04 - Add ground beef to the skillet, breaking apart with a spoon. Cook until fully browned, around 8 minutes. Drain excess fat if necessary.
05 - Incorporate tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Let simmer for 10 minutes until slightly thickened. Stir in peas, then remove from heat.
06 - Using a food processor or potato masher, blend cooked cauliflower with butter, milk or cream, salt, pepper, and Parmesan cheese (if using) until smooth and creamy.
07 - Spread beef filling evenly in an 8x8-inch baking dish. Top with the cauliflower mash, smoothing the surface completely.
08 - Bake for 20 to 25 minutes until the topping is golden and filling is bubbling. Optionally broil for 2 to 3 minutes to achieve additional browning.
09 - Allow to rest for 5 minutes before serving.

# Expert Pointers:

01 -
  • It delivers all the richness and comfort of traditional shepherd's pie without the heaviness that usually follows.
  • The cauliflower mash gets so creamy and golden that even skeptics forget it isn't potatoes.
  • You can prep the filling ahead and assemble it right before dinner, making weeknight hosting feel effortless.
02 -
  • Drain the cauliflower thoroughly after boiling or your mash will turn runny and won't hold its shape on top of the filling.
  • Let the beef mixture simmer long enough to thicken, otherwise the sauce will pool at the bottom and make the dish watery.
  • Don't skip the resting time after baking, it makes all the difference between a sloppy scoop and a perfect slice.
03 -
  • Use a food processor for the smoothest, creamiest cauliflower mash, it makes a noticeable difference in texture.
  • Taste your filling before assembling and adjust the seasoning, this is your last chance to make it perfect.
  • If the top isn't browning enough, a quick broil at the end creates that irresistible golden crust everyone fights over.

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