Shepherd’s Pie with Cheesy Cauliflower Mash
By 
Serves 8
You’ll Need
- 2 medium heads cauliflower, core removed and cut into florets
- 3 cloves garlic
- 2 Tbsp cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 tsp salt
- 6 Tbsp unsalted butter
- 2 lbs. ground beef
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup peas, fresh or frozen
- 1 cup corn, fresh or frozen
- 3 Tbsp all-purpose flour
- ¾ cup beef broth
- 1 Tbsp Worcestershire sauce
- ¾ cups grated cheddar cheese
- Optional: ¼ cup chopped parsley, for garnish
Prep and Cook
- To make the cauliflower mash, place a large pot of salted water over high heat and bring to a boil. Add the cauliflower and garlic to the pot and cook for 8-10 minutes or until tender. Drain well. Using a bowl and an immersion blender or a food processor, puree the cauliflower with the cream cheese, Parmesan cheese, salt and butter; process until smooth. Check the seasoning and adjust if desired. Set aside and preheat the oven to 375°F.
- To make the beef base, set a large skillet over medium-high heat and cook the ground beef until it’s no longer pink. Drain off any excess fat, and transfer the meat to a bowl.
- Return the pan to the burner and melt the butter and olive oil over medium heat. Add the onion and garlic and cook until soft and translucent, 3-5 minutes. Return the beef to the pan and stir well. Add the peas and corn and toss to combine.
- Sprinkle the flour over the meat mixture and mix well. Add the beef broth and Worcestershire and, stirring continuously, bring the sauce to a boil. Reduce the heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 9” x 13” casserole dish. Cover with the mashed cauliflower mixture, and top with the shredded cheese. Bake in the preheated oven for 30 minutes, or until golden brown. Garnish with chopped parsley, if using, and serve warm.
