Shepherd's Pie with Cauliflower Topping


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.

Prep Time:
35 mins
Additional Time:
25 mins
Total Time:
1 hrs
6 servings


  • 1 pound lean ground beef

  • 2 cups chopped onion

  • 2 tablespoons minced garlic

  • 1 (15 ounce) can no-salt-added diced tomatoes, drained

  • 1 tablespoon reduced-sodium Worcestershire sauce

  • 1 ½ teaspoons chopped fresh rosemary

  • 3 tablespoons chopped fresh flat-leaf parsley, divided

  • 1 ½ teaspoons ground pepper, divided

  • ¾ teaspoon salt, divided

  • ¼ cup unsalted beef broth

  • 1 tablespoon all-purpose flour or gluten-free all-purpose flour

  • 8 cups cauliflower florets (from 1 large head cauliflower)

  • 2 cups water

  • 6 tablespoons unsalted butter

  • ¼ cup heavy cream


  1. 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.

  2. 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).

  3. 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.

  4. 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 (per serving)

356 Calories
23g Fat
18g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 356
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 5g 16%
Total Sugars 8g
Protein 20g 40%
Total Fat 23g 30%
Saturated Fat 13g 64%
Cholesterol 91mg 30%
Vitamin A 1089IU 22%
Vitamin C 88mg 97%
Folate 104mcg 26%
Sodium 427mg 19%
Calcium 85mg 7%
Iron 3mg 17%
Magnesium 46mg 11%
Potassium 799mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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