Normally when I think of “Pi Day”, I think dessert pie. But pie is not a preferred dessert for my family, so it took me a minute to realize I actually had a pie recipe I could share today. It’s just not THAT type of pie! I made this healthier version of shepherd’s pie the other day and thought it was a delicious comfort food that deserved sharing. Side note: this is actually what is considered “cottage pie” since it is made with ground beef. If you want a true shepherd’s pie, you would use ground lamb. Who knew?

I made this recipe with a bag of frozen veggies I had on hand, but it could easily be made with fresh veggies as well…think peas, carrots and green beans, for example. But I was short on time and did not have a mix of veggies I wanted to include, so I found a frozen medley in my freezer.

It had been a while since I had used my food processor. It is a small beast of a contraption that is stored in the back of my corner cabinet, so I’m always reluctant to dig it out and even more reluctant to have to hand wash it. But it was definitely worth it for this cauliflower mash topping. My younger son didn’t touch the dish because the vegetables were too hard to pick out. My oldest son said it was good but that he would have rather had potatoes on top, to which I replied, doesn’t everyone?!

This recipe made quite a lot of servings and I have found that it heats up well as leftovers. I hope you enjoy and Happy Pi Day!

Print Recipe

Shepherd’s Pie with Cauliflower Mash

Servings: 8

Ingredients

For Cauliflower Mash

1 head cauliflower
1/2 cup Greek yogurt or sour cream
1/2 cup shredded cheddar
1 tsp salt

For Pie Filling

1 lb. ground beef
1 onion diced
2 cloves garlic minced
2 cups fresh or frozen vegetables (peas, carrots, green beans)
2 Tbs Worcestershire sauce
1 cup beef broth
salt & pepper to taste

Instructions

Preheat oven to 375 degrees and spray deep casserole dish with cooking spray.
Cut cauliflower into quarters and steam until tender. Add to food processor with yogurt or sour cream, cheese and salt. Blend until smooth. Set aside.
In a large pan, cook beef, onions and garlic until beef is no longer pink. Remove from pan and set aside.
Add vegetables to pan and cook until tender-crisp.
Mix beef mixture back in with vegetables and add remaining ingredients. Simmer for about 5 minutes until thickened and flavors combine.
Pour beef mixture in prepared casserole dish. Spread cauliflower mash on top. Add extra cheese on top, if desired.
Bake in oven for about 20 minutes until filling is bubbling and mash is slightly brown on top.