Shepherd’s pie with a twist…try it with mashed cauliflower rather than mashed potatoes.

This time of year we crave comfort food. Shepherd’s Pie is one of my family’s favorites, and I love that it’s loaded with lots of veggies. Carrots, peas, mushrooms, onions and now cauliflower…yep, cauliflower! We swapped out the traditional mashed potato top for mashed cauliflower, and it’s delicious! I’ve partnered with Green Giant® on this post swapping in more veggies with their new Green Giant® Mashed Cauliflower with cheddar and bacon. If you’re craving the real thing, try out our favorite recipe of classic Shepherd’s Pie.

Ingredients needed to make Shepherd’s Pie with Mashed Cauliflower:

salted butter
onion
carrots
lean ground beef
sea salt
black pepper
tomato paste
chicken broth
worcestershire sauce
mushrooms
sweet peas
mashed cauliflower

How to make Shepherd’s Pie with Mashed Cauliflower:

Bake the Green Giant Mashed Cauliflower, as directed.
For the filling, melt the butter in a sauté pan set over medium high heat. Once the butter starts to melt, add the onion and cook until translucent. Next add in the carrots and mushrooms and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the ground beef, salt and pepper and cook until the beef is browned and cooked through. Add the tomato paste, chicken broth, Worcestershire and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the peas to the beef mixture and spread evenly into serving dishes. Top each serving with the warm Green Giant® Mashed Cauliflower, and enjoy!

How to store Shepherd’s Pie with Mashed Cauliflower:

You can store this shepherd’s pie in the fridge for 3-5 days. Just keep it in the pan you baked it in, or transfer to an airtight container.

Using mashed cauliflower in Shepherd’s Pie:

I’m loving the trend of using cauliflower as a low carb substitute in recipes. Everything from cauliflower based pizza crust to cauliflower rice, to a mashed potato swap, it seems to be such a versatile vegetable. Substituting mashed potatoes for cauliflower is a great way to keep this Shepherd’s Pie low carb, and packed with even more veggies!

Making mashed cauliflower:

In our version of Shepherd’s Pie with Mashed Cauliflower we like to use the Green Giant Mashed Cauliflower. It cuts down prep time and is so easy! You can also make your own by boiling cut up cauliflower and blending in a food processor or blender or with an immersion blender. The key is to drain the cooked cauliflower well so it’s not soggy.

Serving Shepherd’s Pie with Mashed Cauliflower:

One great thing about this meal is that it can be prepared and baked in one pan! You can also add servings to smaller pans like you can see I did in the photos. It’s a fun way to serve shepherd’s pie in individual servings.

What to serve with Shepherd’s Pie with Mashed Cauliflower:

This shepherd’s pie is a pretty well balanced meal and will be great on it’s own, but you can also try it with these delicious sides:

Fluffy Dinner Rolls
Fresh fruit with Fruit Dip
Blue Cheese Mushroom Crostini for a fun appetizer

Shepherd's Pie with Mashed Cauliflower

Delicious Shepherd's Pie with a twist... mashed cauliflower!

Course Main Course

Cuisine American

Keyword Mashed Cauliflower, Shepherd's Pie

Author Kami | NoBiggie.net

Ingredients

1/2 stick of butter salted
1 cup onion chopped
2 carrots peeled and diced small
1 pound lean ground beef
1 teaspoon sea salt
1/2 teaspoon black pepper
2 teaspoons tomato paste
1 cup chicken broth
2 teaspoon Worcestershire sauce
1 small package sliced mushrooms
1/2 cup fresh or frozen sweet peas
Green Giant® Mashed Cauliflower

Instructions

Bake the Green Giant® Mashed Cauliflower, as directed.
For the filling, melt the butter in saute pan set over medium high heat. Once the butter starts to melt, add the onion and cook until translucent. Next add in the carrots and mushrooms and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the ground beef, salt and pepper and cook until the beef is browned and cooked through. Add the tomato paste, chicken broth, Worcestershire and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the peas to the beef mixture and spread evenly into serving dishes. Top each serving with the warm Green Giant® Mashed Cauliflower, and enjoy!

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!