Classic Shepherds Pie Cauliflower (Print Version)

A comforting British dish featuring savory lamb and vegetables topped with creamy cauliflower mash.

# What You’ll Need:

→ 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

→ 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

# How to Make It:

01 - Set oven to 400°F and allow to reach full temperature.
02 - Bring a large pot of salted water to boil. Add cauliflower florets and cook until very tender, approximately 10 to 12 minutes. Drain thoroughly and set aside.
03 - While cauliflower cooks, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5 to 7 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add ground lamb and cook, breaking up with a spoon, until browned and cooked through, approximately 8 minutes.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Cook for 2 minutes.
07 - Pour in beef broth and bring to a simmer. Cook for 5 to 7 minutes until slightly thickened. Stir in frozen peas and simmer for 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. Pulse until smooth and creamy. Stir in Parmesan if using.
10 - Spread cauliflower mash evenly over the meat filling. Use a fork to create decorative 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 for 10 minutes before serving to allow the filling to set.

# Additional Tips::

01 -
  • It feels indulgent and comforting without the heaviness that usually comes with it.
  • The cauliflower mash sneaks in extra vegetables while tasting genuinely creamy and rich.
  • It's naturally gluten-free and lower in carbs, so you won't feel that post-dinner crash.
  • One dish, minimal cleanup, and it reheats beautifully for lazy lunches the next day.
02 -
  • Don't skip draining the cauliflower thoroughly; I learned this the hard way when my topping came out soupy and separated in the oven.
  • The filling needs to cool slightly before you top it with mash, or the heat will cause the mash to separate and become greasy on top.
  • Fresh herbs scattered over the lamb mixture just before you top it add brightness that gets baked in—the difference is subtle but unmissable.
03 -
  • Taste the filling before you assemble—this is your chance to adjust seasoning, and it makes the whole dish better.
  • If your cauliflower mash seems too thick, add milk a tablespoon at a time rather than all at once; you can always add more but you can't take it out.
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