Beef Shepherds Pie Cauliflower (Printable)
Savory beef and vegetable filling topped with smooth cauliflower mash for a wholesome, low-carb meal.
# Ingredient List:
→ 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 Worcestershire sauce (gluten-free if needed)
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 (about 2 pounds), 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)
# Steps:
01 - Preheat the oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender, about 10 to 12 minutes. Drain thoroughly.
03 - While cauliflower cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
04 - Add ground beef to the skillet. Break up with a spoon and cook until browned and cooked through, about 6 to 8 minutes.
05 - Stir in tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary. Simmer until slightly thickened, about 5 to 7 minutes.
06 - Mix in frozen peas, season with salt and black pepper, and simmer for 2 more minutes. Remove from heat.
07 - Blend cooked cauliflower with butter and milk in a food processor or mash by hand until smooth. Season with salt and white pepper.
08 - Spread beef mixture evenly in a 9x13 inch baking dish. Top with cauliflower mash and smooth the surface with a spatula.
09 - Sprinkle Parmesan cheese evenly over the mash if using.
10 - Bake in the preheated oven for 20 minutes, or until the topping is lightly golden and the filling is bubbling. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- It tastes indulgent and satisfying without the heaviness that sticks with you for hours.
- Prep is straightforward enough for a weeknight, but impressive enough to serve guests without apology.
- The cauliflower mash absorbs all the savory flavors from below, making it taste nothing like rabbit food.
02 -
- Don't skip draining the cauliflower thoroughly after cooking, or excess water will make your mash runny and the filling won't have the right texture.
- If your mash seems too thick, add milk a tablespoon at a time until it reaches the consistency of traditional mashed potatoes, creamy but still holding its shape.
03 -
- Make the cauliflower mash while the beef filling simmers, so everything comes together hot and finishes cooking at the same time.
- If you're making this ahead, assemble it completely, cover it with foil, and refrigerate, then bake it straight from cold for about 30 minutes instead of 20.