Shepherd’s Pie with Cauliflower Mash

A tasty twist on the traditional shepherd's pie.

Making Time
1 hr


  • 2 Tbsp. butter
  • 1 pkg (12 oz) frozen cauliflower rice
  • 1 1/2 cups water
  • 1 tsp salt, divided
  • 1/2 tsp ground black pepper, divided
  • 1/3 cup + 2 Tbsp shredded Parmesan cheese
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 tsp minced garlic
  • 1 lb ground beef, turkey or lamb
  • 2 cups frozen mixed vegetables
  • 2 tsp minced rosemary
  • 3 Tbsp all-purpose flour
  • 3/4 cup beef broth
  • chopped parsley (optional)


  1. In large saucepan, melt butter over medium heat. Add cauliflower rice; cook and stir 5 minutes. Add water, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Cover and cook 10-15 minutes until tender.

  2. Drain cauliflower, reserving 2 tablespoons of cooking liquid. Return cauliflower to saucepan. Add the reserved 2 tablespoons cooking liquid.

  3. Using an immersion blender, food processor or potato masher, blend cauliflower until smooth. Stir in 1/3 cup Parmesan cheese; cover and set aside.

  4. Preheat oven to 375 degrees F.

  5. In medium ovenproof skillet, heat olive oil over medium heat. Add onion and garlic; cook, stirring 3 minutes until softened. Add beef; cook and stir until beef browns and is no longer pink. Drain any excess drippings.

  6. To skillet, add vegetables, rosemary, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; cook and stir 3 minutes. Sprinkle flour over mixture, stirring well. Add beef broth; cook and stir until thickened, about 5 minutes.

  7. Spoon cauliflower mash over beef in skillet, spreading evenly. (If you do not have an ovenproof skillet, transfer beef mixture to a medium baking dish.) Sprinkle cauliflower mash with remaining 2 tablespoons Parmesan cheese.

  8. Bake 20-25 minutes until hot and bubbly. If desired, place under broiler until lightly browned. Sprinkle with chopped parsley, if desired.

  9. Tip: For individual servings, divide beef mixture and cauliflower mash among 4 small ramekins.

  10. Tip: For a thicker layer of cauliflower mash, double its mixture.


Classic and velvety, with notes of juicy blackcurrants, sweet mocha and spice.

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