Classic Shepherds Pie Cauliflower (Printable Version)

Savory lamb and vegetables topped with creamy cauliflower mash for a comforting British main dish.

# Ingredient List:

→ For the Meat Filling

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1.5 pounds ground lamb
07 - 2 tablespoons tomato paste
08 - 1 cup beef broth
09 - 1 cup frozen peas
10 - 1 tablespoon gluten-free Worcestershire sauce
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon fresh rosemary, chopped
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper

→ For the Cauliflower Mash Topping

15 - 2 large heads cauliflower, cut into florets
16 - 3 tablespoons unsalted butter
17 - 0.25 cup milk or plant-based alternative
18 - 0.5 teaspoon salt
19 - 0.25 teaspoon white pepper
20 - 0.25 cup grated Parmesan cheese, optional

# Directions:

01 - Preheat the oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very tender, 10 to 12 minutes. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté 5 to 7 minutes until softened.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Add ground lamb and cook, breaking up with a spoon, until browned and cooked through, about 8 minutes.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes.
07 - Pour in beef broth and bring to a simmer. Cook 5 to 7 minutes until slightly thickened. Stir in frozen peas and simmer 2 minutes more. Remove from heat.
08 - Transfer the meat filling to a 9 by 13 inch baking dish and spread evenly.
09 - Place drained cauliflower, butter, milk, salt, and white pepper in a food processor or use a potato masher. Pulse or mash until smooth and creamy. Stir in Parmesan if using.
10 - Spread cauliflower mash evenly over the meat filling. Use a fork to create swirls or peaks.
11 - Bake for 25 to 30 minutes, or until the top is lightly golden. For a browner top, broil for 2 to 3 minutes at the end.
12 - Let rest 10 minutes before serving.

# Expert Advice:

01 -
  • The cauliflower mash is silky enough that nobody notices it isn't potatoes, even the skeptics.
  • It comes together faster than you'd expect, making it perfect for weeknight dinners that feel special.
  • Naturally gluten-free and lower carb, but tastes indulgent in every single way.
02 -
  • Drain your cauliflower thoroughly, or moisture will seep into the filling and make the whole thing soggy—I learned this the hard way.
  • Don't skip the resting time; those 10 minutes make the difference between a beautiful slice and a crumbly mess on the plate.
03 -
  • Toast your herbs slightly in the pan after browning the meat—it releases their oils and makes them sing throughout the filling.
  • If your cauliflower mash seems thin, pulse it again in the food processor; if it's too thick, add milk one tablespoon at a time until you reach the right consistency.
Go Back