Beef Shepherds Pie Cauliflower Mash (Print Version)
A comforting lighter version of the classic British dish with savory ground beef and creamy cauliflower mash topping.
# What You'll Need:
→ Cauliflower Mash
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons unsalted butter
03 - 1/4 cup whole milk or unsweetened non-dairy alternative
04 - 1/4 cup grated Parmesan cheese, optional
05 - Salt and black pepper to taste
→ Beef Filling
06 - 1 tablespoon olive oil
07 - 1 medium yellow onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 large carrot, diced
10 - 1 celery stalk, diced
11 - 1.1 pounds lean ground beef
12 - 2 tablespoons tomato paste
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 cup gluten-free beef broth
16 - 1 cup frozen peas
17 - Salt and black pepper to taste
# How to Cook:
01 - Heat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very tender, approximately 10 to 12 minutes. Drain thoroughly in a colander.
03 - While cauliflower cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
04 - Add ground beef to the skillet. Cook, breaking up meat with a spoon, until browned and cooked through, approximately 6 to 8 minutes. Drain excess fat if necessary.
05 - Stir in tomato paste, thyme, rosemary, and season with salt and pepper. Cook for 1 minute.
06 - Pour in beef broth, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in peas and cook for 2 minutes more.
07 - Mash the drained cauliflower with butter, milk, Parmesan if using, salt, and pepper until smooth and creamy.
08 - Spoon beef mixture into an 8 by 8 inch baking dish. Spread cauliflower mash evenly over the top.
09 - Bake for 20 minutes, or until the top is lightly golden.
10 - Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The cauliflower topping creates the same comforting experience as traditional shepherds pie but with nearly half the carbs, which I discovered when I sneakily served it to my potato-loving husband who didnt even notice the swap.
- The savory meat filling develops such rich flavor from those few minutes of simmering with broth that itll make your kitchen smell like youve been cooking all day, even on a busy weeknight.
02 -
- Cauliflower releases a lot of water when cooked, so draining it extremely well and letting it sit in the colander for a few minutes before mashing is crucial, a step I once skipped that resulted in a sadly soggy topping.
- The filling might look too liquidy before baking, but resist adding thickeners as it concentrates wonderfully in the oven, something I panicked about the first time until discovering that patience pays off.
03 -
- For an extra golden top, run the shepherds pie under the broiler for the final two minutes of cooking, keeping a close eye to prevent burning, a technique I stumbled upon when trying to impress my mother-in-law.
- Adding a tablespoon of Dijon mustard to the beef mixture creates a subtle tanginess that balances the richness of the dish, a secret addition I never mention to guests but always gets comments.