Shepherd's Pie with Cauliflower Topping
- Shepherd's pie is a comfort-food classic. Our topping gets a reboot, swapping
out the potatoes & heavier dairy for cauliflower & Greek yogurt.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 2 cauliflower heads, cut into large florets
- 5 Tbsp prepared horseradish
- 4 Tbsp plain Greek yogurt
- 1/2 cup grated Parmesan, plus 1 Tbsp for sprinkling
- 1 Tbsp salt, plus more to taste
- 1/2 tsp ground white pepper
- 2 Tbsp olive oil
- 1 cup onion, small dice
- 1 cup carrots, small dice
- 1/3 cup celery, small dice
- 1 Tbsp garlic, chopped
- 1 Tbsp fresh thyme
- 2.5 lbs ground beef, browned and drained
- 1-1/2 tsp salt
- 1 tsp black pepper
- 2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- 1/4 cup flour
- 1.5 cups beef stock
- Crusty bread (optional, for serving)
- To prepare the topping, boil the cauliflower in a medium-size pot until tender. Drain. Place the cooked cauliflower into the bowl of a food processor and pulse until puréed. Add the horseradish, yogurt, 1/2 cup Parmesan, salt, and white pepper. Purée again until smooth. Check for seasoning and adjust as necessary. Set aside while making the filling.
- To prepare the filling, heat a 3-qt high-sided skillet on medium. Sauté the oil, onions, carrots, and celery until softened. Stir in the garlic, thyme, cooked ground beef, salt, and pepper. Once combined, put in the tomato paste, Worcestershire, and ketchup and sauté, scraping the mixture from the bottom of the skillet until it starts to darken. Add the flour and sauté briefly. Whisk in the beef stock until fully incorporated. Reduce to low heat and simmer until the mixture begins to thicken. Check for seasoning.
- To assemble the pie, start by preheating the oven to 350°F. Pour the filling into a loaf pan, smoothing it out for even distribution. Spoon the cauliflower topping over the filling, and spread it out evenly with a spatula. Sprinkle with the remaining 1 Tbsp of Parmesan. Bake in the oven for 30 minutes, or until the top begins to brown slightly and the sides begin to bubble. Remove from the oven and let rest 5 minutes. Serve with crusty bread, if desired.