Shepherds Pie
If there’s one thing busy moms need, it’s meals that are quick, wholesome, and satisfying. Enter this gluten-free shepherd’s pie with cauliflower mash—a 30-minute dinner that’s as comforting as it is healthy. Whether you’re keeping things low-carb or indulging in the creamy goodness of mashed potatoes, this recipe has you covered with options to suit your family’s needs.
Creator: Leslie Stokes
This shepherd’s pie is made to fit into even the most hectic schedules. It comes together in about 30 minutes, making it ideal for weeknights when time is tight. Cooking the filling on the stovetop while prepping the mash ensures efficiency without compromising on flavor.
Plus, the recipe is naturally gluten-free—just be sure your Worcestershire sauce is certified gluten-free. Whether you’re cooking for dietary restrictions or simply craving a cozy dinner, this meal is versatile, family-friendly, and delicious.
A Dinner Everyone Will Love
Whether you go with low-carb cauliflower mash or fluffy mashed potatoes, this shepherd’s pie is a winner. The combination of tender beef and vegetables in a savory sauce, topped with a creamy layer of mash, is the ultimate in comfort food.
Make it part of your 30-minute dinner rotation and see how it becomes a staple in your home.
Let me know in the comments—are you Team Cauliflower or Team Potato?
Ingredients:
• 2 tbsp garlic, minced
• 1 cup chopped onions
• 1 lb ground beef
• ¾ cup chopped carrots
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce (ensure gluten-free)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Cauliflower Mash
• 24 oz frozen cauliflower rice
• 3 tbsp butter
• 3 oz cream cheese or Boursin cheese
• Salt, pepper, and garlic powder to taste
***see full recipe below
Why Cauliflower Mash?
For families aiming to reduce carbs or sneak in extra veggies, cauliflower mash is the perfect topping. Steamed cauliflower rice blends up creamy and flavorful with butter, cream cheese (or Boursin for a herby kick), and just the right amount of seasoning. It’s a lighter alternative that doesn’t sacrifice comfort or taste.
But I get it—not everyone is a cauliflower convert. If your family loves traditional mashed potatoes, this recipe works beautifully with that classic topping too. Whichever you choose, you’ll end up with a dish your family will love and request again and again.
How to Make the Swap for Mashed Potatoes
If you’re opting for mashed potatoes instead of cauliflower mash, here’s how to do it:
• Peel and dice 2 pounds of Yukon Gold or Russet potatoes.
• Boil them in salted water until fork-tender, about 12-15 minutes.
• Drain and mash with 3 tablespoons of butter, ¼ cup of milk (or cream), and salt and pepper to taste.
• Spread the mashed potatoes over the filling instead of the cauliflower mash and bake as instructed.
30 minute busy mom dinner series
I started this series thinking it would be a few quick and easy options for busy weeknights, but I really don’t see this series ever ending or at least anytime soon!
Obviously you don’t have to be a mom to make these meals and enjoy them, but I did set out with a purpose and that was to help moms feel a little less stressed in the kitchen when it came to putting easy + healthy meals on the table for their family!
make sure you are following along on social media for more recipes like this one!
Shepherds Pie
If there’s one thing busy moms need, it’s meals that are quick, wholesome, and satisfying. Enter this gluten-free shepherd’s pie with cauliflower mash—a 30-minute dinner that’s as comforting as it is healthy. Whether you’re keeping things low-carb or indulging in the creamy goodness of mashed potatoes, this recipe has you covered with options to suit your family’s needs.
Equipment
- cast iron pan or a oven safe pan if you do not have one, you can transfer the mixture to a casserole dish before adding the mashed cauliflower and putting it into the oven.
Ingredients
- 1 lb ground beef
- 3/4 cup chopped carrots
- 3/4 cup chopped onions
- 2 tbsp minced garlic
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried roasemary
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup beef broth
- 1 cup frozen peas
for the cauliflower mash:
- 24 oz frozen cauliflower rice
- 3 tbsp butter
- 3 oz cream cheese or boursin cheese (bonus points bc it's so good) softened
- salt, pepper, garlic to taste
Let's Make It
- Heat olive oil in a large skillet over medium heat. Add in the carrots, cover and cook for 3-4 minutes until slightly softened.
- Stir in the chopped onions and cook until translucent.
- Add the ground beef, breaking it apart as it cooks, until browned and fully cooked.
- Mix in garlic, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Stir to combine.
- Pour in beef broth and bring the mixture to a simmer. stir in the peas.
- Reduce heat and let the mixture cook until slightly thickened, about 5-7 minutes.
- In the meantime, steam the cauliflower rice, drain out the extra liquid and add it to a bowl or food processor.
- Add in the butter, cream cheese, season with salt, pepper, garlic and then blend or mash until smooth.
- Preheat your oven to 375°F (190°C).
- If you are not using an oven safe pan or cast iron pan, transfer the mixture to a casserole dish.
- Top the mixture with the cauliflower mash, smoothing it out with a spatula.
- Bake for 20 minutes, then broil for an additional 2-3 minutes to brown the top slightly.
- Let the shepherd’s pie cool for 5 minutes before serving. Enjoy!
nutritional information
