A cauliflower twist on a classic comfort dish, try this personal Shepherd’s Pie recipe from Roberta Pipito.
I am far from being Irish, but I have respect for all foods. I wanted to give this traditional dish a little twist. I went with using Cauliflower instead of the mashed potatoes. I also used some turkey bacon and beer for the meat mix. I hope you enjoy it as much as my little family did. Sláinte to all my Irish friends out there.
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Cauliflower Shepherd’s Pie
- Total Time: 40 minutes
- Yield: 4 1x
Description
A cauliflower twist on a classic comfort dish, try this personal Shepherd’s Pie recipe from Roberta Pipito.<
Ingredients
- 1.25lbs (565 g) of Ground Meat
- A head of Cauliflower, Chopped
- 2 Small Onions, Chopped
- 3 Carrots, shredded or chopped
- 12 oz (340 g) Bag of Frozen Sweet Peas
- 6 Strips of Bacon, chopped
- Salt & Pepper to taste
- 1 12 oz (355 ml) Porter Beer
- 1 12 oz (355 ml) Stout Beer
- 2 tbsp of Unsalted Butter
- 2 tbsp of Extra Virgin Olive Oil
- 1/2 cup (120 ml) of Shredded Sharp Cheddar Cheese
- 1 tsp of Fresh Thyme, Chopped
- 1 tsp of Fresh Rosemary, Chopped
- 3 Garlic Cloves, minced
- 1/2 cup (120 ml) of Heavy Cream
- 1 tbsp of All Purpose Flour
Instructions
- Boil Cauliflower in salted water until tender, about 10 minutes or so. Drain cauliflower and pour them into a food processor or blender until smooth or chunky depending on how you like it. Place into a bowl and add the cream, garlic, rosemary salt, pepper and cheese mix everything together.
- While Cauliflower boils, preheat a large skillet over medium high heat. Add oil to hot pan and chopped bacon. Cook until its nice and crispy about 8 minutes. when done place them on top of a paper towel on plate to drain access fat. Keep and bacon drippings in the skillet. Now add chopped onions season with salt and pepper. (Tip: Caramelizing faster add 1/2 tsp of sugar). Onions should take about 10 minutes or so. Add meat to caramelized onions and break the meat up and cook for another 5 to 8 minutes. Add carrots, sweet peas and thyme to the meat. Cook veggies with meat 5 minutes, stirring frequently then add beer. Add 1 tbsp of flour sprinkle it on and stir.
- Now you can either serve it or you can place everything into a casserole dish and place it in the broiler on high until you get a nice golden brown on top of the Cauliflower.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 560
If You Liked This Recipe, You’ll Love These
- Inside-Out Shepherd’s Pie
- General Tso’s Cauliflower
- Middle Eastern Herb Pie
- Eggplant and Cauliflower Curry with Tofu
Frequently Asked Questions
Why does this recipe use both a porter and a stout?
The combination of one 12 oz porter and one 12 oz stout adds layered malt depth to the meat filling — porters bring chocolate and coffee notes while stouts add a roasty bitterness that complements the caramelized onions and savory ground meat. 
How do I get the cauliflower topping smooth enough to pipe or spread?
Boil the cauliflower in salted water for about 10 minutes until very tender, then process in a food processor or blender until smooth or chunky depending on your preference. Adding ½ cup heavy cream, garlic, rosemary, and ½ cup shredded sharp cheddar while the cauliflower is still hot helps it become spreadable.
What does the tablespoon of flour do in the meat filling?
Sprinkling 1 tbsp of all-purpose flour over the meat and vegetables after adding the beer thickens the braising liquid into a gravy-like consistency so the filling holds together when served rather than being watery.
Can I finish this under the broiler?
Yes — the recipe says you can either serve it directly from the skillet or transfer everything to a casserole dish and broil on high until the cauliflower topping turns a nice golden brown.
