What I love about Shepherd’s Pie with Cauliflower Mash
Nothing says fall like comfort food and this Shepherd’s Pie with Cauliflower Mash is sure on that list! My lower-carb recipe for Shepherd’s Pie has a creamy, cheesy cauliflower mash in place of a traditional potato mash. There is still a bit of potato in it to help bulk it up but you can make it with or without if you’re on a strict keto or low-carb diet.
Shepherd’s Pie is such a classic and for good reason: it’s also super hearty, protein-packed and incredibly satisfying and delicious. This recipe makes a big batch so there will plenty for the family and maybe even some leftovers for lunches for the next day which is a bonus! It’s the cozy meal you need this winter!
Serve it up with a side salad to add more vegetables or just have it on its own. Either way, everyone will walk away satisfied! It’s a go-to for us during these chilly months and hope it will be for you also!
Recipe Notes
A few things to keep in mind:
- Vegetables – On top of adding onion and garlic, I also sautéed a couple carrots for colour and nutrients. You can add whatever veggies you like here. Green beans or mushrooms would also be delicious additions. I finished the dish with some frozen peas for colour and texture. You can use any frozen veggies that you like.
- Ground beef – You know I always talk about grass-fed beef. I do recommend it over conventional beef. There are many benefits to it, but all you need to know right now is that the flavour will be 10x better! Of course it’s optional but highly recommended.
- Herbs – I added fresh thyme from our garden and it was divine! Fresh rosemary or oregano would work beautifully as well.
- Parmesan – I always add a little fresh grated Parmesan to the mash to give it more flavour and cheesiness. You could also use Romano or asiago cheese.
NOTE:
I added one potato to this recipe to bulk it up a bit, but if you are on a strict keto diet, or prefer not to use potato, you can just add and extra 2 cups of cauliflower florets.
FAQ
Yes! The entire thing can be assembled and cooked and reheated when you want to serve. If you’re going to do this, I reccommend skipping the broil part of the instructions and reheating when you’re ready at 350F for 15-20 minutes or until warmed through and slightly brown on top.
Yes. For the cauliflower mash, use dairy-free “butter” and dairy-free “sour cream” in place of the butter, cream cheese, parmigiana and cream. And instead of sharp cheddar cheese on top, use your favourite dairy free “cheddar cheese.”
Any leftovers can be stored in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.
If you want to add a side to shepherds pie, I recommend a garden salad to add freshness. Or, maybe a creamy caesar salad; yum!
Shepherd’s Pie with Cauliflower Mash
Equipment
- 1 9" x 12" Baking Pan
- 1 Food Processor
- 1 Steamer Pot
Ingredients
For the ground beef layer:
- extra virgin olive oil for sautéing
- 1 white onion diced
- 3 cloves garlic minced
- 2 cups carrots peeled and finely diced
- 2 pounds grass-fed ground beef or bison
- 2 tablespoons fresh thyme leaves
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons arrowroot powder or regular flour
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1/2 cup flavourful beef broth
- 1 1/2 cups frozen green peas
For the cauliflower mash:
- 1 large head cauliflower washed and chopped into bite-sized florets
- 1 *medium-sized russet potato peeled and chopped (or 2 extra cups cauliflower florets)
- 3 tablespoons unsalted butter
- 2 tablespoons cream cheese
- 1/2 cup shredded parmigiana cheese
- 1 clove garlic minced
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
Instructions
- Get the cauliflower cooking before you start on the meat. Using a steamer pot or steamer accessory, add about 2 inches of water to the bottom of the pot and add the potato and cauliflower florets into the steamer basket. Cook until they are fork tender.
- Add olive oil to a heavy-bottomed pot and over medium heat add the onion, garlic and carrots. Sauté for about 3-4 minutes or until softened, stirring every minute or so.
- Add the ground beef and cook for 5 minutes or until no longer pink, breaking it up into small bits as it cooks. Season with thyme, salt and pepper.
- Sprinkle the arrowroot powder over the cooked beef and stir to coat the meat. Add the tomato paste, worcestershire and beef broth and stir until thickened. Stir in the frozen peas.
- Transfer the meat mixture to a 10" round or 9×11" rectangular baking dish and spread it out into an even layer. Transfer the dish to the oven and put on "keep warm."
- In a large food processor, add the butter, cream cheese, parmesan cheese, garlic, heavy cream and salt and pepper. Add the cooked potato and cauliflower florets and mix on high speed until it is smooth and no chunks remain.
- Pull the baking dish from the oven and spread the mash over the meat mixture. Sprinkle all over with shredded cheddar cheese.
- Put the shepherd's pie back into the oven and broil on high for about 2-4 minutes or until the cheese is bubbly and golden.
- Serve hot and enjoy!
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