Beef Shepherds Pie Cauliflower Mash (Printable Version)

Savory beef and vegetables topped with creamy cauliflower mash for a comforting British main dish.

# What You Need:

→ Beef Filling

01 - 1 tablespoon olive oil
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1.5 pounds lean ground beef
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 teaspoon smoked paprika
11 - 1 cup beef broth
12 - 1 tablespoon Worcestershire sauce
13 - 1 cup frozen peas
14 - Salt and freshly ground black pepper

→ Cauliflower Mash

15 - 2 large heads cauliflower, cut into florets
16 - 2 tablespoons unsalted butter
17 - 1/3 cup milk
18 - 1/4 cup grated Parmesan cheese
19 - Salt and pepper

# How To Make It:

01 - Preheat oven to 400°F.
02 - Steam or boil cauliflower florets until very tender, about 10-12 minutes. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
04 - Add ground beef. Cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
05 - Stir in tomato paste, thyme, rosemary, and smoked paprika. Cook for 2 minutes.
06 - Add beef broth and Worcestershire sauce. Simmer uncovered for 10 minutes, until slightly thickened. Stir in peas. Season with salt and pepper. Remove from heat.
07 - Combine cooked cauliflower, butter, milk, and Parmesan in a food processor or with a hand blender. Puree until smooth and creamy. Season with salt and pepper.
08 - Spread beef mixture evenly in a 9x13-inch baking dish. Top with cauliflower mash, smoothing over the surface.
09 - Bake for 20-25 minutes, until the top is slightly golden and filling is bubbling.
10 - Let rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The creamy cauliflower topping gives you all the comfort of mashed potatoes with half the calories and none of the postmeal heaviness
  • Everything cooks in one pan plus the baking dish, making weeknight cleanup surprisingly manageable
02 -
  • Drain the cauliflower extremely well after cooking, otherwise your mash will be watery and prevent the top from browning properly
  • Let the beef mixture cool slightly before topping with mash, or the cauliflower will sink into the filling
03 -
  • Use a food processor rather than a potato masher for the smoothest, most potato like cauliflower texture
  • Spread the mash all the way to the edges and use a fork to create small ridges, which get extra crispy and golden in the oven

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