Shepherds Pie Cauliflower Mash (Printer View)

Savory meat and vegetable filling with creamy cauliflower mash topping for a comforting and lighter main 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 - 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

# Method:

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.
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 large 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.

# Expert Advice:

01 -
  • Lighter comfort food: All the hearty satisfaction of a classic shepherd's pie, with a creamy cauliflower mash topping instead of heavy potato.
  • Gluten-free and low carb: Naturally fits a gluten-free and low-carb diet without sacrificing any flavor.
  • One-dish wonder: Everything comes together in a single baking dish, making cleanup a breeze.
  • Flexible protein: Works beautifully with ground lamb, beef, turkey, or chicken — use whatever you have on hand.
  • Family-friendly: Mild, savory flavors that appeal to adults and children alike, with easy options to customize toppings.
02 -
  • Drain the cauliflower thoroughly: After boiling, let the florets steam-dry in the colander for a few minutes before blending to avoid a watery mash.
  • Brown the meat well: Take the time to properly brown the ground meat before adding the other ingredients — this builds deep, savory flavor in the filling.
  • Season in layers: Taste and adjust seasoning at each stage — the filling and the mash both need their own balanced seasoning.
  • Use a food processor for the smoothest mash: A food processor or high-powered blender gives the cauliflower mash a silky, creamy texture that a masher alone cannot achieve.
  • Rest before serving: Allow the baked pie to rest for 10 minutes after coming out of the oven so the filling sets and the mash firms up slightly for cleaner portions.
  • Check allergens: Worcestershire sauce may contain anchovies and gluten — always choose a certified gluten-free version if needed, and double-check all product labels.
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