Beef Shepherds Pie Cauliflower Mash (Printable)
Hearty beef filling topped with light, creamy cauliflower mash for a low carb comfort meal.
# 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 - 3 garlic cloves, minced
06 - 1½ pounds ground beef
07 - 2 tablespoons 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
→ Creamy Cauliflower Mash
14 - 2 large heads cauliflower, cut into florets
15 - 2 tablespoons unsalted butter
16 - ¼ cup milk or cream
17 - ¼ cup grated Parmesan cheese
18 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat your oven to 400°F.
02 - In a large skillet over medium heat, heat olive oil. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
03 - Add garlic and cook for 1 minute. Stir in ground beef and cook until browned, breaking it up with a spoon, about 7–8 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, cook for 1 minute, then add beef broth, Worcestershire sauce, thyme, and rosemary. Simmer uncovered for 10–12 minutes, until slightly thickened.
05 - Stir in peas, season with salt and pepper, and remove from heat.
06 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10–12 minutes, until very tender. Drain well.
07 - Transfer cauliflower to a food processor. Add butter, milk, Parmesan, salt, and pepper. Blend until smooth and creamy, scraping down sides as needed.
08 - Spread the beef filling evenly in a 9x13-inch baking dish. Top with the cauliflower mash, smoothing with a spatula.
09 - Bake for 20–25 minutes, until the top is lightly golden and filling is bubbling. For a more golden top, broil for an additional 2–3 minutes.
10 - Let rest for 5–10 minutes before serving.
# Expert Tips:
01 -
- It delivers that deep, savory satisfaction of classic shepherd's pie without the heaviness that leaves you needing a nap.
- The cauliflower mash stays creamy and rich, not the sad, watery substitute some recipes produce.
- It's genuinely lower in carbs, so you can eat a proper portion without the guilt spiral.
02 -
- Don't skip draining the cauliflower well after boiling; any moisture left behind will make your mash watery and sad.
- If your cauliflower mash starts looking gluey, you've overblended it—brief pulses win every time over extended blending.
- The beef filling should smell rich and slightly sticky when you're done simmering; if it's still soupy, give it another few minutes.
03 -
- If your oven runs hot, start checking at twenty minutes rather than waiting the full twenty-five; ovens vary wildly and burnt tops are irreversible.
- Make the filling and mash the day before, refrigerate separately, assemble cold, and bake an extra five minutes from cold—nothing gets more convenient than that.