Cauliflower Shepherd’s Pie

Cauliflower Shepherd’s Pie

What’s a shepherd’s pie without the mashed potatoes? This health-ified version uses a cauliflower mash instead, but it’s still SO tasty—you’ll never be able to tell the difference!


  • chives for garnish
  • 1 garlic clove minced
  • 1 head cauliflower (cut into florets)
  • 1 Tbsp light cream cheese or Neufchâtel
  • 3 Tbsp milk of choice
  • 3 Tbsp parmesan cheese
  • 1/8 tsp pepper
  • 1/4 tsp salt
  • Shepherd’s Pie
  • 1/3 cup broth
  • 1.5 cups frozen mixed vegetables
  • 1.5 – 2 pounds (lbs) lean ground beef
  • 1 Tbsp olive oil
  • 1 cup onion chopped
  • pepper (to taste)
  • salt (to taste)
  • 1/4 cup shredded cheddar cheese
  • 1 tsp worcestershire sauce
  • Procedure

  • For mashed “potatoes,” boil cauliflower florets for about 6-10 minutes, until fork tender. (You really can’t go too soft since these will be blended into a mash!) Drain well, then pat dry.
  • In a food processor, purée cauliflower with remaining mash ingredients. (Add milk to adjust consistency as desired.)
  • For pie, sauté onions in olive oil, then add meat, salt, and pepper. Cook meat until cooked through and no longer pink.
  • Add Worcestershire sauce, broth, and mixed veggies. Bring to a boil, lower the heat, and simmer uncovered until the liquid reduces (about 10-15 minutes).
  • Preheat oven to 375°F (190°C). In a 9×13” baking dish, layer meat, then mashed “potatoes,” then cheese.
  • Bake 20 minutes. If desired, broil for the last few minutes to brown the cheese on top.
  • Enjoy! Lasts 3-4 days in the fridge.
  • Nutritional Info

    Serving: 1 serving,
    yields 12 servings servings
    Calories: 121

    • 6g Carbs

    • 4g Fat

    • 14g Protein

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