Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 1

In this easy shepherd's pie recipe, we keep the carbs in check by using creamy mashed cauliflower in place of mashed potatoes. The ground beef filling is cooked in the same skillet used for baking the pie, making assembly (and cleanup) a breeze.

Source: EatingWell.com, January 2020


Recipe Summary

35 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add beef, onion and garlic; cook, stirring often to crumble, until the beef is browned and onion is tender, 8 to 10 minutes. Stir in drained tomatoes, Worcestershire, rosemary, 1 tablespoon parsley, 1 teaspoon pepper and 1/4 teaspoon salt. Whisk broth and flour in a small bowl; stir into the mixture in the skillet. Cook over medium-low heat, stirring often, until the mixture thickens, about 15 minutes.

  • Meanwhile, place cauliflower and water in a large saucepan; bring to a boil over high heat. Cover and reduce heat to medium-high; cook until the cauliflower is tender when pierced with a fork, about 10 minutes. Drain. Add butter, cream and the remaining 1/2 teaspoon salt; mash with a fork or potato masher until smooth (you will have about 4 cups mashed).

  • Carefully spoon the mashed cauliflower over the hot mixture in the skillet, gently spreading it over the top (do not mix the 2 layers together). Sprinkle with the remaining 1/2 teaspoon pepper.

  • Bake until the top is beginning to brown and the filling is bubbly, 22 to 25 minutes. Sprinkle with the remaining 2 tablespoons parsley before serving.


To make ahead: Follow recipe as directed through Step 2. Refrigerate the beef mixture and the mashed cauliflower topping in separate airtight containers for up to 4 days. To reheat, return beef mixture to skillet, and heat over medium heat until hot. Meanwhile, microwave cauliflower topping on Medium until just warmed, about 1 minute. Proceed with Steps 3 and 4.

Nutrition Facts

1 1/4 cups
356 calories; protein 20g; carbohydrates 18.1g; dietary fiber 4.6g; sugars 8g; fat 23.2g; saturated fat 12.7g; cholesterol 91mg; vitamin a iu 1088.9IU; vitamin c 87.6mg; folate 103.8mcg; calcium 84.8mg; iron 3.1mg; magnesium 45.9mg; potassium 798.7mg; sodium 426.7mg; thiamin 0.2mg.

3 1/2 fat, 3 vegetable, 2 1/2 lean protein