Beef Shepherds Pie Cauliflower (Printer-Friendly)
Hearty beef and vegetable filling topped with smooth cauliflower mash for a light, satisfying meal.
# What You'll Need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium 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 - 0.25 cup milk or unsweetened plant-based milk
17 - 0.25 cup grated Parmesan cheese
18 - Salt and white pepper, to taste
→ Optional Garnish
19 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Set the oven temperature to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion, diced carrots, and celery; cook for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute. Incorporate ground beef, breaking it apart, and cook until browned, approximately 6 to 8 minutes.
04 - Mix in tomato paste and cook for 1 minute. Pour in beef broth, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Stir in frozen peas and cook for an additional 2 minutes. Remove from heat.
06 - Steam or boil cauliflower florets until tender, about 10 to 12 minutes. Drain thoroughly.
07 - Process cauliflower with butter, milk, Parmesan cheese, salt, and white pepper until smooth and creamy using a food processor or potato masher.
08 - Spread the beef filling evenly in a 9x13-inch baking dish. Top with the cauliflower mash, spreading uniformly and creating decorative swirls if desired.
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 preferred.
# Expert Advice:
01 -
- It tastes indulgent and hearty while keeping you satisfied without the afternoon slump that comes with traditional mashed potatoes.
- The cauliflower mash absorbs all those savory flavors from the beef filling, so you're not eating two separate components but one unified dish.
- It comes together in just over an hour, making it perfect for weeknight dinners when you want something that feels special.
02 -
- The cauliflower needs to be completely dry after steaming, otherwise the mash turns soupy and slides off the beef instead of staying put.
- Don't skip the browning step for the beef, even though it takes an extra five minutes, because that's where all the deep savory flavor lives.
- If your mash seems too thick before spreading, a tiny splash more milk loosens it without making it unstable.
03 -
- Make the beef filling a day ahead and refrigerate it, then assemble and bake the next day for even deeper flavors and a meal that comes together faster.
- If your cauliflower mash seems gluey instead of fluffy, you probably overworked it in the food processor, so next time pulse it instead of blending continuously.