Shepherd’s Pie with Cauliflower Mash
Shepherd’s Pie with Cauliflower Mash
What I love about Shepherd’s Pie with Cauliflower Mash
Nothing says fall like comfort food and Shepherd’s Pie is sure on that list! My lower-carb recipe for Shepherd’s Pie features 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 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!
What you will need to make Shepherd’s Pie with Cauliflower Mash
Here’s a list of ingredients that you will need:
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.
Worcestershire - it’s the word that nobody can pronounce, but it is key for flavour in this dish! Mixed with tomato paste, a little flour and some beef broth it makes a yummy sauce for the beef mixture. For the cauliflower mash:
For the cauliflower mash:
Butter - unsalted or salted butter works great here. If you use unsalted, make sure you supplement with adding a little extra sea salt.
Cream cheese - adding cream cheese gives this whipped cauliflower mash a delicious, rich and creamy texture.
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.
Garlic - garlic is one of the absolute KEY ingredients. It adds so much flavour and a little zing. Who doesn’t love garlic mashed potatoes… or in this case cauliflower!
Heavy cream - adding a touch of cream helps to loosen the mixture slightly, so that it blends well in the food processor. It also adds a creaminess to the cauliflower mash.
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.
Shepherd's Pie with Cauliflower Mash
Ingredients
- butter, for sautéing
- 1 white onion, diced
- 3 garlic cloves, minced
- 2 cups finely diced carrots
- 2 lbs grass-fed ground beef
- 2 tbsp fresh thyme leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp flour
- 2 tbsp tomato paste
- 2 tsp worcestershire sauce
- 1/2 cup beef broth
- 1 1/2 cups frozen green peas
- 2 cups shredded cheddar cheese
- 1 large head cauliflower, chopped into bite-size florets (about 8 cups of florets)
- *1 russet potato, peeled and chopped
- 3 tbsp unsalted butter
- 2 tbsp cream cheese
- 1/2 cup shredded parmesan cheese
- 1 garlic clove, minced
- 1/4 cup heavy cream
- salt and pepper, to taste
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.
- In a heavy-bottomed pot, melt the butter on medium heat and 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 flour 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 9x11" 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!
Notes
*If you prefer not to use any potato, you can omit and add an extra 2 cups of cauliflower florets.