Classic Shepherds Pie Cauliflower (Printable Version)

Ground lamb and veggies paired with a smooth cauliflower mash topping for a hearty, lighter meal option.

# The Ingredients You'll Need:

→ Meat Filling

01 - 1 lb ground lamb
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
07 - 2 tablespoons tomato paste
08 - 1 cup beef or vegetable broth
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon fresh thyme leaves
11 - 1 teaspoon fresh rosemary, finely chopped
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil

→ Cauliflower Mash Topping

15 - 1 large head cauliflower, cut into florets
16 - 2 tablespoons butter
17 - 1/4 cup milk or dairy-free alternative
18 - 1/4 cup grated Parmesan cheese, optional
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon ground white pepper

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Bring a large pot of salted water to boil, add cauliflower florets, and cook until very tender, approximately 10-12 minutes. Drain thoroughly and set aside.
02 - While cauliflower cooks, heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery; sauté until softened, about 5 minutes.
03 - Add minced garlic and ground lamb to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, approximately 5-7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Cook for 1 minute to bloom the spices.
05 - Add broth and peas to the lamb mixture. Simmer uncovered, stirring occasionally, until slightly thickened, about 8-10 minutes.
06 - Transfer drained cauliflower to a food processor. Add butter, milk, Parmesan if using, salt, and white pepper. Blend until very smooth and creamy.
07 - Spoon meat filling into a 2-quart baking dish and spread evenly. Top with cauliflower mash, smoothing the surface with a spatula. Optional: use a fork to create decorative ridges.
08 - Bake in preheated oven for 20 minutes, or until topping is golden and filling is bubbling. Let rest 5 minutes before serving.

# Additional Tips::

01 -
  • It tastes like pure comfort food but won't leave you feeling sluggish afterward, which somehow feels like you're getting away with something delicious.
  • The cauliflower mash is silky enough that even skeptics forget they're not eating potatoes, and that's the kind of kitchen magic worth repeating.
  • It comes together in under an hour, which means weeknight dinners can still feel special without sacrificing your sanity.
02 -
  • Drainage is everything with the cauliflower; even slight moisture in the mash will make it separate and weep during baking, turning your gorgeous topping into disappointment.
  • The filling must cool just slightly before you top it with the cauliflower mash, or the heat will start cooking it unevenly and create a texture you didn't plan for.
03 -
  • Use a food processor for the cauliflower mash rather than a masher; it creates an impossibly smooth texture that feels indulgent and makes skeptics forget they're eating vegetables.
  • Let the meat filling cool for a few minutes before topping it with cauliflower mash, or the heat will soften the mash unevenly and create a texture that's less perfect than it could be.
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