Shepherd’s Pie with Cheesy Cauliflower Puree

6 servings



1½ pounds cauliflower, cut into florets

2 tablespoons minced parsley

3 tablespoons butter, divided

2 tablespoons preferred vegetable oil

1 onion, chopped

1 carrot, chopped

1 pound ground beef

1 tablespoon cornstarch

1 cup chicken or beef stock

1 cup frozen peas

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon black pepper

1 cup Cheddar Whisps, roughly crushed



  1. Preheat the oven to 400℉.
  2. Place cauliflower in a steamer basket. Bring water to a boil in a pot, place steamer basket inside, cover, and steam until very tender, about 10 minutes. Transfer cauliflower to a bowl and use an immersion blender to blend until smooth. Stir in parsley and 1 tablespoon butter. Add salt and pepper to taste.
  3. In a large ovenproof skillet (such as cast iron) heat oil over medium heat. Add onion and carrot and sauté until softened, 6-8 minutes. Stir in beef and cook, stirring occasionally, until no longer pink.
  4. In a small bowl whisk cornstarch with 3 tablespoons of the chicken or beef stock. Set aside.
  5. Add remaining chicken or beef stock, peas, thyme, rosemary, and pepper to skillet. Bring to a boil, then stir in cornstarch mixture. Cook briefly, until thickened. Add salt to taste.
  6. Spoon cauliflower mash on top of beef mixture in skillet and spread smoothly to the edges of the skillet. If desired, use a fork to make a pattern in the cauliflower. Cut remaining 2 tablespoons butter into small pieces and scatter over the top. Sprinkle Whisps on top.
  7. Bake until the top is browned, 30-35 minutes.