Healthy 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.
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°F (200°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°F; poultry substitutes should reach 165°F. Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months, and reheat to 165°F.