Beef Shepherds Pie Cauliflower (Printable)

Hearty ground beef paired with creamy cauliflower mash creates a comforting, flavorful main dish.

# What You Need:

→ Beef Filling

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.5 pounds lean ground beef
07 - 1 tablespoon tomato paste
08 - 1 cup beef broth
09 - 1 tablespoon Worcestershire sauce
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 Topping

14 - 1 large head cauliflower, cut into florets
15 - 2 tablespoons unsalted butter
16 - 1/4 cup milk or unsweetened plant-based milk
17 - 1/4 cup grated Parmesan cheese
18 - Salt and white pepper, to taste

→ Optional Garnish

19 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery; cook for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute. Incorporate ground beef and brown thoroughly, approximately 6 to 8 minutes, breaking it apart with a spoon.
04 - Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Mix in frozen peas and cook for an additional 2 minutes. Remove the filling from heat.
06 - Steam or boil cauliflower florets until tender, about 10 to 12 minutes. Drain thoroughly.
07 - In a food processor or with a potato masher, blend cauliflower with butter, milk, Parmesan cheese, salt, and white pepper until smooth and creamy.
08 - Spread the beef filling evenly in a 9 by 13 inch baking dish. Layer the cauliflower mash on top, using a spatula to create decorative swirls if desired.
09 - Bake for 20 to 25 minutes until the topping is lightly golden and the filling bubbles.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley if preferred.

# Expert Advice:

01 -
  • It tastes like a proper shepherd's pie without the carb heaviness that leaves you sluggish afterward.
  • The cauliflower mash gets creamy and rich enough that nobody feels like they're eating something virtuous instead of something delicious.
  • One dish, one oven, minimal cleanup—perfect for feeding a table without spending your evening at the sink.
  • It's naturally gluten-free and adaptable to almost any dietary preference without losing its soul.
02 -
  • Don't skip draining the cauliflower thoroughly after steaming; even one tablespoon of excess water turns your mash from creamy into soupy.
  • The beef filling should simmer uncovered so the liquid reduces and concentrates; covered, it steams and tastes diluted.
  • Taste the filling before it goes in the oven—seasoning raw beef that you'll taste minutes later is always a bit of guesswork, so adjust it now while you can still cook out any extra salt.
03 -
  • Use a food processor for the cauliflower mash if you want it completely smooth and creamy; a potato masher gives you a bit more texture and takes less cleanup.
  • Make the beef filling up to a day ahead and refrigerate it; assemble with the cold filling and fresh mash, then bake—the timing stays the same because the oven brings everything to temperature.

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