Classic Shepherds Pie Cauliflower (Printer-friendly)

Hearty British dish with savory lamb and vegetables topped by smooth cauliflower mash.

# What You’ll Need:

→ Meat Filling

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1.5 pounds ground lamb
07 - 2 tablespoons tomato paste
08 - 1 cup beef broth
09 - 1 cup frozen peas
10 - 1 tablespoon gluten-free Worcestershire sauce
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon fresh rosemary, chopped
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper

→ Cauliflower Mash Topping

15 - 2 large heads cauliflower, cut into florets
16 - 3 tablespoons unsalted butter
17 - 0.25 cup milk or plant-based alternative
18 - 0.5 teaspoon salt
19 - 0.25 teaspoon white pepper
20 - 0.25 cup grated Parmesan cheese, optional

# Directions:

01 - Set oven to 400 degrees Fahrenheit.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very tender, 10 to 12 minutes. Drain well and set aside.
03 - While cauliflower cooks, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté 5 to 7 minutes until softened.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Add ground lamb and cook, breaking up with a spoon, until browned and cooked through, about 8 minutes.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes.
07 - Pour in beef broth and bring to a simmer. Cook 5 to 7 minutes until slightly thickened. Stir in frozen peas and simmer 2 minutes more. Remove from heat.
08 - Transfer the meat filling to a 9 by 13 inch baking dish and spread evenly.
09 - Place drained cauliflower, butter, milk, salt, and white pepper in a food processor or use a potato masher. Pulse or mash until smooth and creamy. Stir in Parmesan if using.
10 - Spread cauliflower mash evenly over the meat filling. Use a fork to create swirls or peaks.
11 - Bake for 25 to 30 minutes, or until the top is lightly golden. For a browner top, broil for 2 to 3 minutes at the end.
12 - Let rest 10 minutes before serving.

# Expert Tips:

01 -
  • It tastes indulgent and deeply satisfying while keeping you fuller longer than traditional mashed potatoes.
  • The cauliflower mash actually improves on the original—it's silkier, takes less time, and feels fresher on the palate.
  • You get that golden, fork-through-crust moment that makes dinner feel special, even on a Tuesday.
02 -
  • Drain your boiled cauliflower aggressively—pat it dry if you have to—because even a tablespoon of excess water makes the topping watery and loose instead of silky and stable.
  • Don't skip the simmering step with the filling; those extra minutes let the lamb flavors marry with the herbs and broth, transforming separate ingredients into something that tastes intentional.
03 -
  • The difference between a wet, separated mash and a creamy one is often just one extra minute of draining the cauliflower—patience with that step saves the entire topping.
  • Use a fork to create the texture on top rather than smoothing it flat; those peaks crisp up and turn golden while the valleys stay creamy, giving you textural contrast in every bite.
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