Shepherd's Pie with Cauliflower Topping




Ingredient Checklist

  • 1 pound veggie mince

  • 2 cups chopped onion

  • 2 tablespoons minced garlic

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

  • 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 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




Preheat oven to 375 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add veggie mince, onion and garlic; cook, stirring often to crumble, until the mince is browned and onion is tender, 8 to 10 minutes. Stir in drained tomatoes, 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.

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Serving Size: 

1 1/2 cups

Per Serving:


479 calories; protein 16.5g; carbohydrates 58.9g; dietary fiber 7.4g; sugars 7.6g; fat 18.2g; saturated fat 6.3g; cholesterol 26.1mg; vitamin a iu 750.4IU; vitamin c 9.4mg; folate 84.5mcg; calcium 120.8mg; iron 3.8mg; magnesium 108.7mg; potassium 1025.8mg; sodium 409.2mg.