Wholesome Shepherd's Pie with Cauliflower Mash
Lean ground beef stretched with minced mushrooms and carrots in a savory gravy, topped with a creamy potato and cauliflower mash and baked in one skillet.
Equipment
- Skillet
Ingredients
Main Ingredients
- 3 medium russet potatoes peeled and quartered
- 1 head cauliflower cut into florets
- ½ cup milk
- ¼ cup unsalted butter
- ½ cup shredded Parmesan cheese
- 1 ½ tsp garlic powder for the mash
- 1 ½ tsp onion powder for the mash
- 1 tsp salt for the mash
- 1 tbsp olive oil
- 1 yellow onion finely diced
- 8 oz cremini mushrooms finely minced
- 1 large carrot peeled and finely diced
- 1 lb lean ground beef 90% lean
- 1 tsp garlic powder for the beef
- 1 tsp onion powder for the beef
- 1 ½ tsp salt divided, for the filling
- 1 cup beef broth
- 2 ½ tbsp tomato paste
- 1 ½ tbsp Worcestershire sauce
- 2 tsp chopped fresh rosemary
- 1 cup frozen peas
Instructions
Cooking
- Preheat the oven to 400 degrees F (200 degrees C). Put the potatoes in a pot, cover with salted water, and bring to a boil with the lid on. Then set the lid slightly ajar and simmer for 10 minutes. Add the cauliflower florets and simmer for another 10 minutes, until the potatoes and cauliflower are fork tender.
- Drain well. Return the vegetables to the pot and mash with the milk, butter, Parmesan, garlic powder, onion powder, and salt until smooth. Set aside. Heat the olive oil in a large oven safe skillet over medium heat. Cook the onion with 1/2 teaspoon salt for 2 minutes. Add the minced mushrooms and another 1/2 teaspoon salt and cook for 7 to 8 minutes. Add the carrot and cook 2 more minutes.
- Push the vegetables to the sides, add the beef to the center with the remaining 1/2 teaspoon salt, garlic powder, and onion powder, and brown for about 5 minutes. Stir it together with the vegetables.
- Pour in the beef broth, tomato paste, Worcestershire sauce, and rosemary. Simmer on medium low for 8 to 10 minutes. Stir in the frozen peas.
- Smooth the filling, spoon the mash on top, and spread it to the edges. Bake for 25 to 30 minutes, until slightly golden. Broil for 2 to 3 minutes for deeper browning if you like.
- Rest for 5 to 10 minutes before serving.
Notes
Nutrition values are an estimate per serving. Ground meat should reach 160 degrees F; poultry substitutes should reach 165 degrees F. Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months, and reheat to 165 degrees F.