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Cauliflower Crust Shepherd’s Pie

  • Author: Kristin Dovbniak
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4-6


avocado or olive oil, as needed
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
3 cloves garlic
1 lb ground beef
1/2 tsp dried oregano or Italian seasoning
pinch smoked paprika
2 tsp chopped fresh thyme (omit if using Italian seasoning)
1-2 tsp worcestershire sauce (start with 1, add more as desired)
1/2 cup frozen peas
sea salt and black pepper, to taste

Cauliflower Crust:
1 head cauliflower, chopped
1 large clove garlic
1 tbsp butter or ghee (use coconut oil for dairy-free)
pinch sea salt
1/4 cup grated parmesan cheese (optional)


  1. Preheat oven to 400F. Heat a drizzle of oil to medium in a sautee pan.

  2. Fill a small pot with 2″ of water and place a steamer basket on top. Cover and bring to a boil. (Alternately, bring a large pot of water to boil to boil instead of steam).

  3. Add onion, carrot and celery to sautee pan. Season lightly and cook until turning translucent. Stir in garlic and cook another 10-15 seconds.

  4. In the meantime, once water is boiling add cauliflower and garlic clove to steamer basket or pot and steam or boil until soft, about 10-15 minutes. Drain well.

  5. Once vegetables are softened, add beef, season with salt,and pepper and all dried spices and cook until no longer pink.

  6. Stir in thyme, worcestershire sauce and frozen peas. Cook until peas are soft.

  7. Transfer meat mixture to a casserole dish. Once cauliflower is soft, remove from steamer basket and mash or process with butter and a pinch of salt until soft. Spread over top of meat mixture and top with cheese. Bake in oven for 15 minutes,broiling for the last 2 until cheese is bubbly and turning golden.


  • Serving Size: 1/4 recipe
  • Calories: 393
  • Sodium: 515.5 mg
  • Fat: 22.6 g
  • Carbohydrates: 22.6 g
  • Fiber: 7.5 g
  • Protein: 27.3 g
  • Cholesterol: 84.7 mg