Beef Shepherds Pie Cauliflower (Print)

Hearty beef filling topped with fluffy cauliflower mash for a lighter, satisfying main dish.

# What You 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 necessary
09 - 1 tbsp Worcestershire sauce, gluten-free and anchovy-free if necessary
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 Make:

01 - Set the oven temperature to 400°F (200°C) to preheat.
02 - Boil a large pot of salted water and cook the cauliflower florets for 10 to 12 minutes until very tender. Drain well.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, diced carrots, and celery. Cook for 5 to 6 minutes until softened.
04 - Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 8 minutes. Drain excess fat if necessary.
05 - Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Simmer for 10 minutes until the mixture thickens slightly. Stir in frozen peas and remove from heat.
06 - Using a food processor or potato masher, blend the cooked cauliflower with butter, milk or cream, salt, pepper, and optional Parmesan cheese until smooth and creamy.
07 - Spread the beef filling evenly in an 8x8-inch baking dish. Top completely with the cauliflower mash, smoothing the surface.
08 - Bake in the preheated oven for 20 to 25 minutes until the topping is golden and the filling bubbles. Optionally, broil the top for 2 to 3 minutes to enhance color.
09 - Allow the dish to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • All the cozy richness of shepherds pie without the starch weighing you down.
  • The cauliflower mash gets golden and slightly crispy on top, which is honestly the best part.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Drain the cauliflower really well after boiling, leftover water makes the mash runny and it won't hold its shape on top of the filling.
  • Don't skip simmering the beef mixture, those 10 minutes let the flavors marry and the sauce thicken so it's not soupy when you bake it.
  • If the cauliflower mash feels too thick, add a splash more milk, but go slowly because it's easier to thin it out than to fix a watery topping.
03 -
  • Use a fork to rough up the surface of the cauliflower mash before baking, the little peaks will brown and crisp up into the most addictive bits.
  • Taste the filling before you assemble and adjust the salt and Worcestershire, a little extra at this stage makes a huge difference in the final dish.
  • Let the pie rest for a full 5 minutes after baking, I know it's tempting to dig in right away but it firms up and slices so much cleaner.

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