Beef Shepherds Pie Cauliflower (Printable)

A wholesome combination of beef filling and smooth cauliflower mash offers a satisfying main dish.

# 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 - 2 cloves garlic, minced
06 - 1.5 pounds lean ground beef
07 - 1 tablespoon tomato paste
08 - 1 cup beef broth
09 - 1 tablespoon 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

→ Cauliflower Mash Topping

14 - 1 large head cauliflower, cut into florets
15 - 2 tablespoons unsalted butter
16 - ¼ cup milk or unsweetened plant-based milk
17 - ¼ cup grated Parmesan cheese
18 - Salt and white pepper, to taste

→ Optional Garnish

19 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook for 5 minutes until softened.
03 - Add garlic and cook for 1 minute. Incorporate ground beef, breaking it apart, and cook until browned, about 6 to 8 minutes.
04 - Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Stir in frozen peas and cook for 2 more minutes. Remove from heat.
06 - Steam or boil cauliflower florets until tender, approximately 10 to 12 minutes, then drain well.
07 - Process cauliflower with butter, milk, Parmesan cheese, salt, and white pepper until smooth and creamy using a food processor or potato masher.
08 - Evenly spread beef filling in a 9x13 inch baking dish. Top with cauliflower mash, smoothing or creating decorative swirls.
09 - Bake for 20 to 25 minutes until the topping is lightly golden and the filling is bubbling.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The cauliflower mash is so creamy and rich you won't miss the potatoes, but your body will thank you for the lighter meal.
  • One dish, minimal cleanup, and it reheats beautifully for leftovers that taste even better the next day.
  • It feels fancy enough to serve guests but simple enough to make on a quiet weeknight.
02 -
  • Don't skip the draining step after steaming the cauliflower—a single mistake here turns your mash watery and sad.
  • The beef filling should be bubbling at the edges when you take it out of the oven; if the top browns too fast, cover it loosely with foil and give it a few more minutes.
  • Grate your Parmesan fresh rather than using the pre-shredded kind; the difference in creaminess is noticeable and worth two minutes of extra effort.
03 -
  • Use a potato masher instead of a food processor if you like your cauliflower mash a little more textured—it's just as delicious and feels more rustic.
  • Make sure your beef broth is warm or room temperature when you add it; cold broth will cool down the pan and slow the cooking process.

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