Beef Shepherds Pie Cauliflower Mash (Printable)

Savory beef and veggies in rich gravy topped with creamy 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 tablespoons tomato paste
08 - 1 cup beef broth (gluten-free if needed)
09 - 1 tablespoon Worcestershire sauce (gluten-free if needed)
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons olive oil

→ Cauliflower Mash

14 - 1 large head cauliflower, cut into florets
15 - 2 tablespoons 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:

01 - Preheat the oven to 400°F.
02 - Bring a large pot of salted water to a boil and add cauliflower florets. Cook for 10 to 12 minutes until very tender, then drain well.
03 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté 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 cooked through, about 8 minutes. Drain excess fat if necessary.
05 - Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer for 10 minutes until slightly thickened. Stir in peas and remove from heat.
06 - Blend cooked cauliflower with butter, milk or cream, salt, pepper, and Parmesan (if using) until smooth and creamy using a food processor or potato masher.
07 - Spread beef mixture evenly in an 8x8-inch baking dish. Top with cauliflower mash, smoothing the surface. Bake for 20 to 25 minutes until the topping turns golden and the filling bubbles. Optionally, broil for 2 to 3 minutes for extra color.
08 - Allow the dish to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It gives you all the cozy comfort of traditional shepherd's pie without the heaviness that leaves you needing a nap.
  • The cauliflower mash gets golden and slightly crisp on top, adding texture you didn't know you were missing.
  • It reheats beautifully, so leftovers taste just as good the next day, maybe even better.
02 -
  • If you skip draining the cauliflower well, your mash will turn soupy and slide off the filling instead of sitting proudly on top.
  • Letting the beef mixture simmer long enough to thicken is what keeps the dish from being watery, don't rush this step.
  • Broiling at the end is optional, but those golden peaks make it look bakery-perfect and add a hint of crisp texture.
03 -
  • Add a pinch of nutmeg to the cauliflower mash for a subtle warmth that makes people ask what your secret is.
  • Use a fork to create ridges on top of the mash before baking, those peaks catch the heat and turn extra golden and crispy.
  • If your cauliflower mash feels too thick, add a splash more milk or cream until it's spreadable but still holds its shape.

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