Beef Shepherds Pie Cauliflower (Printable Version)

Savory ground beef and veggies topped with creamy cauliflower mash for a hearty, low-carb main.

# What You Need:

→ Beef Filling

01 - 1 tablespoon olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 stalk celery, diced
06 - 1 pound lean ground beef
07 - 2 tablespoons tomato paste
08 - 1 cup beef broth
09 - 1 teaspoon gluten-free Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1 cup frozen peas
13 - Salt and black pepper, to taste

→ Cauliflower Mash

14 - 1 large head cauliflower, cut into florets
15 - 2 tablespoons unsalted butter
16 - 1/4 cup milk or dairy-free alternative
17 - Salt and white pepper, to taste

→ Topping

18 - 1/4 cup grated Parmesan cheese (optional)

# How to Make It:

01 - Set the oven temperature to 400°F.
02 - Bring a large pot of salted water to a boil, add cauliflower florets and cook until very tender, about 10 to 12 minutes. Drain thoroughly.
03 - Heat olive oil in a large skillet over medium heat, then add onion, garlic, carrots, and celery. Sauté until softened, approximately 5 minutes.
04 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, around 6 to 8 minutes.
05 - Mix in tomato paste, beef broth, gluten-free Worcestershire sauce, thyme, and rosemary. Let simmer for 5 to 7 minutes until slightly thickened.
06 - Stir in frozen peas and season with salt and black pepper. Simmer for an additional 2 minutes, then remove from heat.
07 - In a food processor or with a hand masher, blend the drained cauliflower with butter and milk until smooth. Season with salt and white pepper.
08 - Spread the beef mixture evenly in a 9x13 inch baking dish. Spoon the cauliflower mash over the top, smoothing the surface with a spatula.
09 - Sprinkle grated Parmesan cheese over the cauliflower mash, if desired.
10 - Bake for 20 minutes until the topping is lightly golden and filling bubbles. Allow the dish to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The cauliflower mash is so silky and buttery you'll forget you're eating vegetables, while the beef filling delivers that deep, savory comfort you crave.
  • It comes together in just over an hour and actually tastes better the next day when flavors have melded together.
  • You get that satisfying, stick-to-your-ribs feeling without the afternoon energy crash that comes from a mountain of potatoes.
02 -
  • Don't skip draining the cauliflower well—excess moisture is the enemy of a creamy mash, and it'll make your topping watery and separate from the filling.
  • The cauliflower needs to be truly soft before mashing; undercooked pieces will leave lumps that won't blend smooth no matter how hard you work it.
  • Taste your beef filling before it goes in the oven—this is your last chance to adjust seasoning, and underseasonded filling will taste flat no matter how good the mash is.
03 -
  • Make this dish a day ahead and refrigerate it unbaked, then bake it straight from cold for 25-30 minutes; it actually bakes more evenly this way.
  • If your cauliflower mash starts looking too thick, you can always thin it with a splash more milk, but you can't easily thicken it, so add gradually.

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