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Cauliflower Shepherd’s Pie

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  • Author: Roberta Pipito
  • Total Time: 50 minutes
  • Yield: 4 1x


A cauliflower twist on a classic comfort dish, try this personal Shepherd’s Pie recipe from Roberta Pipito.<


  • 1.25lbs of Ground Meat
  • A head of Cauliflower, Chopped
  • 2 Small Onions, Chopped
  • 3 Carrots, shredded or chopped
  • 12 oz Bag of Frozen Sweet Peas
  • 6 Strips of Bacon, chopped
  • Salt & Pepper to taste
  • 1 12 oz Porter Beer
  • 1 12 oz Stout Beer
  • 2 Tablespoons of Unsalted Butter
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1/2 Cup of Shredded Sharp Cheddar Cheese
  • 1 teaspoon of Fresh Thyme, Chopped
  • 1 teaspoon of Fresh Rosemary, Chopped
  • 3 Garlic Cloves, minced
  • 1/2 Cup of Heavy Cream
  • 1 Tablespoon of All Purpose Flour


  1. 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.
  2. 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 teaspoon 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 tablespoon of flour sprinkle it on and stir.
  3. 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
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