Shepherds Pie Cauliflower Mash (Printable)

Wholesome meat and vegetable filling topped with creamy cauliflower mash for a lighter, comforting dish.

# What You'll Need:

→ 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

→ 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

# How-To Steps:

01 - Preheat oven to 400°F. Bring a large pot of salted water to a boil, add cauliflower florets, and cook for 10 to 12 minutes until very tender. Drain thoroughly.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, sautéing for 5 to 6 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add ground meat, breaking it apart with a spoon, and cook until completely browned.
04 - Mix in tomato paste, thyme, rosemary, Worcestershire sauce if using, salt, and pepper. Cook for 2 minutes to deepen flavors.
05 - Pour in broth and bring to a simmer. Add peas and cook for 3 to 4 minutes until mixture thickens slightly. Remove from heat.
06 - Transfer drained cauliflower to a food processor. Add butter, milk or cream, salt, pepper, and Parmesan if using. Blend until smooth and creamy.
07 - Spoon meat filling into a 2-quart baking dish. Spread cauliflower mash evenly over the top.
08 - Bake for 20 to 25 minutes until topping is lightly golden. Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It tastes like home but feels lighter: The savory meat and vegetable filling delivers all the warmth you crave, while the creamy cauliflower topping skips the carb crash.
  • Prep work is actually manageable: Most of the chopping happens at once, then the oven does the heavy lifting while you relax.
  • It converts skeptics: People who think cauliflower mash is rabbit food will ask for the recipe after one bite.
02 -
  • Wet cauliflower causes gluey mash: After boiling, drain your florets thoroughly and let them steam-dry in the pot for a minute; excess water is the enemy of silky texture.
  • The filling should not be soupy: Too much liquid means the cauliflower topping sinks and gets waterlogged; if your filling looks too wet after simmering, cook it uncovered for another couple minutes.
  • Cold filling makes baking tricky: Let the meat mixture cool slightly before adding the mash topping, otherwise the heat can cause condensation that makes the top soggy during baking.
03 -
  • Don't skip the sauté step for vegetables: Properly softened onions, carrots, and celery release their sugars and create depth that raw vegetables never can.
  • Taste before it goes in the oven: The filling should taste slightly more seasoned than you'd normally eat it straight; the baking mellows flavors slightly, and the bland cauliflower top needs that boldness to balance.
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