Shepherds Pie Cauliflower Mash (Print)

Savory meat base topped with smooth cauliflower mash, blending classic flavors with a lighter touch.

# Ingredients:

→ For the Filling

01 - 1 tablespoon olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.1 lbs ground lamb or beef
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1/3 cup plus 1 tablespoon beef or vegetable broth
11 - 1 cup frozen peas
12 - Salt and black pepper to taste
13 - 1 tablespoon Worcestershire sauce, optional

→ For the Cauliflower Mash Topping

14 - 1 large head cauliflower, cut into florets
15 - 2 tablespoons unsalted butter
16 - 1/4 cup milk or cream
17 - Salt and black pepper to taste
18 - 1/4 cup grated Parmesan cheese, optional

# Instructions:

01 - Preheat oven to 400°F. Bring a large pot of salted water to a boil, add cauliflower florets, and cook for 10-12 minutes until very tender. Drain thoroughly.
02 - While cauliflower cooks, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, sautéing for 5-6 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add ground meat and cook, breaking it up with a spoon, until fully browned.
04 - Mix in tomato paste, thyme, rosemary, Worcestershire sauce if using, salt, and pepper. Cook for 2 minutes until fragrant.
05 - Pour in broth and bring to a simmer. Add peas and cook for 3-4 minutes until the mixture thickens slightly. Remove from heat.
06 - Transfer drained cauliflower to a food processor. Add butter, milk or cream, salt, pepper, and Parmesan if using. Blend until smooth and creamy.
07 - Spoon meat filling into a 2-quart baking dish. Spread cauliflower mash evenly over the top.
08 - Bake for 20-25 minutes until topping is lightly golden. Let rest for 10 minutes before serving.

# Pro Tips:

01 -
  • It tastes indulgent without the post-meal heaviness, leaving you genuinely satisfied rather than overstuffed.
  • The cauliflower topping gets creamy and golden, stealing the show while the savory filling does the real work underneath.
  • You can have it on the table in just over an hour, making it perfect for weeknight dinners or unexpected guests.
02 -
  • Don't skip draining the cauliflower thoroughly after cooking; if water sits in there, your topping turns watery and slides off the filling instead of staying put.
  • Taste the meat filling before baking because the oven won't fix underseasoning, and this is your last chance to adjust salt and pepper.
03 -
  • Make the filling and topping separately up to a day ahead, then assemble and bake fresh for the absolute best texture and flavor on serving day.
  • If your cauliflower mash breaks or looks grainy in the processor, add another splash of milk or cream and blend again; it comes back together beautifully.
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