Shepherds Pie Cauliflower Mash (Print Version)

Savory ground meat filling topped with creamy cauliflower mash for a comforting, lighter main 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 lbs 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 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 - 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 Tips:

01 -
  • It's the rare dish that feels indulgent but keeps you satisfied without that heavy afterward feeling.
  • Once you taste how silky that cauliflower mash becomes, you'll stop craving traditional potato entirely.
  • This recipe adapts beautifully whether you're cooking for two or feeding six, and leftovers taste even better the next day.
02 -
  • Drain that cauliflower thoroughly after boiling, or you'll end up with a watery mash that never sets properly, and you'll understand why after your first attempt.
  • Don't skip the resting time at the end; it seems unnecessary but makes the difference between a beautiful slice and a filling that falls apart when you serve it.
03 -
  • Brown your meat slowly and in stages if you're cooking more than one batch, because crowding the pan steams it instead of browning it, and browning is where the flavor lives.
  • Taste your filling before it goes into the oven because it's the last moment you can adjust salt, pepper, or Worcestershire to match your preferences perfectly.
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