Shepherd's Pie Recipe (with Cauliflower!)
When the air gets a chill, I reach for cozy meals like this Shephard's Pie Recipe. This is the perfect recipe for a family, especially if you have picky kiddos. A classic Shepherd's pie is like a hug in a bowl. It's layered with satisfying textures and this recipe even packs some hidden veggies.
Equipment
- Dutch Oven OR 7x11 Casserole Dish
Ingredients
For Mashed Potatoes
- 1 lb Yukon Gold or Russet potatoes, peeled and roughly chopped
- 1 small head cauliflower, roughly chopped
- 1/2 cup milk
- 6 tbsp unsalted butter
- 1/2 cup grated parmesan cheese
- 1/2 tsp The Spice Girl Kitchen Tri-Salt Blend
For Meat Layer
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 large onion, finely chopped
- 3 large carrots, finely diced
- 3 large celery stalks, finely diced
- 3 cloves garlic, minced
- 2 tbsp The Spice Girl Kitchen Okie Rub
- 1 tsp The Spice Girl Kitchen Tri-Salt Blend
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp Worcestershire Sauce
- 1 cup frozen peas
- ground black pepper, to taste
- chopped flat-leaf parsley, for garnish
Instructions
For The Mashed Potatoes
- Add potatoes and cauliflower to a large pot and cover with water and a large pinch of salt. Bring to a boil. Reduce heat to a simmer and cook until potatoes are fork-tender, about 15 minutes. Drain.
- Using a potato masher, mash the potatoes and cauliflower together. Add in remaining ingredients listed under "for the mashed potatoes" and mash again until everything is well combined and the texture of the mashed potatoes is to your liking. If the potatoes seem dry to your liking, mash in a small splash of milk until you reach your desired consistency.
For The Meat Layer
- Preheat the oven to 400 ℉.
- In a large skillet or Dutch Oven over medium-high heat, heat the olive oil. Add in the ground beef, breaking it up as it cooks, until it is no longer pink (about 5 minutes).
- Add the onion, carrots, and celery and sauté until softened (about 3-5 minutes). Add the garlic and cook 1 additional minute.
- Stir in the Okie Rub, salt, and tomato paste let cook for 1 minute. Pour in the beef broth and deglaze the bottom of the pan by scratching and browned bits.
- Add in the Worcestershire Sauce, frozen peas, and additional pepper to taste. Let simmer for 4-5 minutes. (If making this recipe in a skillet and not a Dutch Oven, transfer the meat mixture to a 7x11 casserole dish before proceeding to the next step.)
- Add the mashed cauliflower and potatoes to the top a spoonful at a time. Once all the mash is added, smooth with a large spoon. Bake for 20 minutes or until the top of the mash is slightly golden. Garnish with parsley, serve immediately, and enjoy!