Beef Shepherds Pie Cauliflower Mash (Printable)

A comforting beef and vegetable dish topped with smooth cauliflower mash for a lighter, flavorful meal.

# What You'll 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 ½ 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, to taste

→ Cauliflower Mash

15 - 2 large heads cauliflower, cut into florets
16 - 2 tablespoons unsalted butter
17 - ⅓ cup milk
18 - ¼ cup grated Parmesan cheese
19 - Salt and pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F.
02 - Steam or boil the 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 the 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 Advice:

01 -
  • The cauliflower mash is surprisingly creamy and you wont miss the potatoes at all
  • Its lighter than traditional shepherd's pie but still feels deeply satisfying and comforting
  • The recipe makes fantastic leftovers and actually tastes better the next day
02 -
  • Getting excess moisture out of the cooked cauliflower before blending makes all the difference between creamy and watery mash
  • Letting the filling cool slightly before topping prevents the mash from sinking into the beef
  • Creating ridges in the mash with your fork gives you more crispy golden bits on top
03 -
  • Use a food processor for the smoothest cauliflower mash, though a hand blender works too
  • Season each component as you go rather than just at the end for layered flavor
  • The mash can taste slightly undersalted raw, so give it a slightly heavier hand than you think

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