Shepherds Pie Cauliflower Mash (Printable Version)

Savory meat and veggie filling topped with creamy cauliflower mash offers a wholesome, lighter classic twist.

# What You 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 - 3.4 fluid ounces 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

# Step-by-Step:

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, or until very tender. Drain well.
03 - While the cauliflower cooks, 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, or until the topping is lightly golden. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It tastes deeply comforting while keeping you satisfied without the carb crash that usually comes after.
  • The cauliflower mash gets creamy and rich without feeling like you're missing the real thing.
  • It comes together faster than you'd think, making it perfect for weeknights when you crave something that feels homemade.
02 -
  • Draining your cauliflower thoroughly is non negotiable, because excess water turns your mash watery no matter how good your technique is.
  • Don't skip that ten minute rest after baking, it's the difference between a filling that stays layered and one that turns into mush when you serve it.
03 -
  • Chop your vegetables while the water boils for cauliflower, and you'll shave off real time from the total cooking process.
  • If your filling looks too thin before baking, let it simmer an extra minute or two, the bottom of your pie won't be watery.
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