Beef Shepherds Pie Cauliflower Mash (Printable Version)

A hearty dish featuring seasoned beef and vegetables topped with creamy cauliflower mash.

# What You’ll Need:

→ Beef Filling

01 - 1 lb lean ground beef
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 2 tbsp tomato paste
08 - 1 cup beef broth, gluten-free if needed
09 - 1 tbsp Worcestershire sauce, gluten-free and anchovy-free if needed
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp olive oil

→ Cauliflower Mash

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

# Directions:

01 - Preheat oven to 400°F.
02 - Boil salted water in a large pot. Add cauliflower florets and cook 10–12 minutes until tender. Drain thoroughly.
03 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
04 - Add ground beef to skillet. Cook, breaking apart with a spoon, for about 8 minutes until browned and cooked through. Drain excess fat if necessary.
05 - Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer for 10 minutes until slightly thickened. Stir in peas and remove from heat.
06 - Blend cooked cauliflower with butter, milk or cream, salt, pepper, and Parmesan (if using) until creamy and smooth using a food processor or potato masher.
07 - Spread beef filling evenly in an 8x8-inch baking dish. Top with cauliflower mash and smooth the surface.
08 - Bake for 20–25 minutes until topping is golden and filling bubbles. Optional: broil for 2–3 minutes for extra browning.
09 - Allow to rest for 5 minutes before serving.

# Top Tips:

01 -
  • All the cozy warmth of shepherds pie without the carb heaviness that usually follows.
  • The cauliflower mash gets this nutty, golden crust in the oven that nobody ever guesses isn't potato.
  • One dish feeds everyone at the table, and somehow tastes even better the next day.
02 -
  • Drain the cauliflower completely after boiling or your mash will turn watery and won't hold its shape on top of the filling.
  • Cook the tomato paste for a full minute before adding liquid, that's when it loses the raw edge and gets sweet and concentrated.
  • Let the dish rest after baking, cutting into it too soon makes the filling run all over the plate.
03 -
  • Use a food processor for the cauliflower mash if you want it completely smooth and creamy, a masher works fine but leaves a bit more texture.
  • Add a handful of fresh chopped parsley or chives to the mash right before spreading it over the filling for a bright, herby lift.
  • Broil the top for the last few minutes to get those golden crispy peaks that make every bite feel special.

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