Shepherd's Pie

March 2, 2018

Sneak some extra vegetables into traditional Shepherd's Pie by replacing mashed potato topping with mashed cauliflower.




Yield: 6 servings




2 pounds of lean ground beef or turkey

2–3 heads of cauliflower or 3–4 bags of frozen cauliflower

1 12 oz. bag of frozen mixed vegetables

1 large or 2 medium onions, chopped

1 egg, beaten

1 teaspoon each of basil, garlic, salt, pepper, oregano and a dash of cayenne

3–4 Tablespoons of butter

4 ounces of cream cheese (optional)

Shredded cheese to top (optional)



  1. Brown meat in a large skillet and season with salt and pepper to taste. Remove to a bowl. Sauté onion in skillet until softened and add to browned meat. Warm mixed vegetables in skillet over low heat.

  2. While vegetables are heating through, bring a few cups of water to boil in a large pot. Add cauliflower, cover, and cook thoroughly until soft. Drain off the water and stir in butter and cream cheese. Add spices and mash with a potato masher or a hand blender.

  3. Add warmed vegetables to the meat and onions. Stir in egg and any additional seasonings and put in the bottom of 9 x 13 baking dish. Smooth mashed cauliflower mixture over the top.

  4. Bake at 350° for approximately 30 minutes. Sprinkle with shredded cheese, if desired, and bake for an additional 5 minutes.

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