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Shepherd's Pie with Cauliflower
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Healthy Shepherd's Pie


  • 2 large russet potatoes
  • 1 head cauliflower
  • 1 yellow onion
  • 2-3 carrots
  • 1 # ground lamb (or sub with ground beef)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • S&P
  • 1 cup frozen peas
  • 2 T tomato paste*


  • Preheat oven to 375 F.
  • Peel 2 russet potatoes & roughly chop into 2” pieces.
  • Roughly chop 1 head cauliflower and 1 yellow onion. Finely chop 2-3 carrots.
  • Steam or boil chopped russet potatoes & chopped cauliflower for ~30 minutes or until cooked through/a knife inserts easily. Allow to cool.
  • Add 1# ground lamb, 1 tsp dried thyme, 1 tsp dried basil and salt and pepper to a large sauté pan over med-high heat, and cook, breaking apart the meat.
  • Add chopped yellow onion and chopped carrots and cook for 10 minutes or until onions are translucent.
  • Add ½ cup water, 1 cup frozen peas and 2 T tomato paste and cook 5 more minutes. Season to taste w/ S&P.
  • Place steamed cut russet potatoes & cauliflower head in food processor (or blender), puree until just smooth, add water as needed for smooth consistency. Season w/ S&P.
  • In a small 8x8” pan, layer the cooked meat followed by the mashed cauliflower & potatoes. Cover.
  • . Bake, covered, 40-50 minutes or until heated through. Option: uncover during final 5-10 minutes of baking to brown topping.


*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.