Beef Shepherds Pie Creamy Cauliflower (Printable Version)
A comforting dish featuring beef filling with a smooth, creamy cauliflower mash topping.
# What You Need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1.5 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 1 cup beef broth
09 - 1 tablespoon gluten-free Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1 cup frozen peas
13 - Salt and freshly ground black pepper, to taste
→ Creamy Cauliflower Mash
14 - 2 large heads cauliflower, cut into florets
15 - 2 tablespoons unsalted butter
16 - 1/4 cup milk or cream, or unsweetened plant-based milk
17 - 1/4 cup grated Parmesan cheese (optional)
18 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Add garlic and cook for 1 minute. Stir in ground beef and cook, breaking apart with a spoon, until browned, about 7 to 8 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, thyme, and rosemary. Simmer uncovered for 10 to 12 minutes until slightly thickened.
05 - Stir in frozen peas, season with salt and pepper, then remove from heat.
06 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10 to 12 minutes until very tender. Drain thoroughly.
07 - Transfer cauliflower to a food processor. Add butter, milk or cream, Parmesan cheese if using, salt, and pepper. Blend until smooth and creamy, scraping sides as needed.
08 - Spread the beef filling evenly in a 9x13-inch baking dish. Top with the cauliflower mash, smoothing the surface with a spatula.
09 - Bake for 20 to 25 minutes until the top is lightly golden and the filling bubbles. For a more golden crust, broil an additional 2 to 3 minutes.
10 - Allow to rest for 5 to 10 minutes before serving.
# Expert Advice:
01 -
- It tastes exactly like the shepherd's pie you remember, but you won't spend the next hour feeling stuffed.
- The cauliflower mash has this silky, almost buttery richness that makes people forget there are no potatoes involved.
- It's genuinely faster than traditional versions because cauliflower cooks in half the time.
- Leftovers reheat beautifully and taste even better the next day.
02 -
- Don't drain the cauliflower lazily—use a fine-mesh strainer and let it sit for a minute, then press gently with a paper towel, or your mash will be watery and sad.
- The beef filling should be thick enough that you can drag a spoon through it and it leaves a brief trail; if it looks soupy, let it simmer a few minutes longer before adding the peas.
- Taste the seasoning in the filling before it goes into the dish—it's your last chance to adjust salt and pepper, and it makes a real difference.
03 -
- If you want your mash extra smooth and silky, warm the milk before adding it to the food processor—cold milk makes the blending take longer.
- Don't be afraid to use the broiler at the end; two to three minutes under high heat gives you that restaurant-quality golden top that makes people think you know what you're doing.