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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner 

  • Jenna Lessner, BSc, CHNC

Cauliflower Shepherd's Pie

Updated: Feb 12

As the weather turns colder it has me craving warm savoury casserole dishes! I love this take on the classic Shepherd's Pie, especially with all the added veggies. Did you know that you can generally double the vegetables in a recipe without altering the flavour?!

Cauliflower Shepherd's Pie

Serves 4


  • 1 head Cauliflower (chopped into florets)

  • 2 tbsps Extra Virgin Olive Oil (divided)

  • 1 Yellow Onion (diced)

  • 2 Garlic (cloves, minced)

  • 1 lb Extra Lean Ground Beef

  • 3 cups Mushrooms (sliced)

  • 2 Carrot (diced)

  • 2 stalks Celery (diced)

  • 1 tbsp Italian Seasoning

  • 1/4 tsp Sea Salt


  1. Preheat oven to 350ºF (177ºC).

  2. Place cauliflower florets in a steamer basket above a pot of water, cover and bring to a boil. Let the florets steam until they are soft, about 15 minutes.

  3. While the cauliflower is steaming, heat half of the olive oil in a large frying pan over medium heat. Add the onions and garlic, cook for 5 minutes or until onions are translucent.

  4. Add the meat, and cook until browned.

  5. Add the mushrooms, carrots, celery, Italian seasoning, and salt. Continue to cook for a few minutes, until the meat is cooked through. Remove from heat.

  6. Drain the cauliflower and discard cooking water. Return the cauliflower to the pot and add the other half of the olive oil and a sprinkle of salt. Mash well until the cauliflower becomes almost like a puree.

  7. Transfer the meat mixture to a casserole or pie dish and distribute it into an even layer. Top with the cauliflower mash and spread it evenly across the top.

  8. Place in the oven and bake for 20 minutes. Turn the oven to a low broil and broil for 10 minutes or until golden. Remove from oven and serve. Enjoy!