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Gluten-Free Shepherd’s Pie with Whipped Cauliflower Topping

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With St. Patrick’s Day upon us, are you thinking all things Irish and/or all things green? Maybe Corned Beef, Shamrock Shake, Irish Soda Bread (or Irish Brown Bread), and some delicious green desserts (including those that are not of Irish origin) are on your mind. Well, if you want to try an excellent main dish, one that the whole family will love, add this gluten-free Shepherd’s Pie with Whipped Cauliflower Topping to your St. Paddy’s Day menu. Or plan to make it on another day soon.

 

I honestly never thought that I liked Shepherd’s Pie. To be honest, the recipes that I’ve had previously were kind of boring. They got the job done but I didn’t really look forward to eating them. That’s not the case at all with this Shepherd’s Pie with Whipped Cauliflower Topping recipe from the recently published Cauliflower Power cookbook.

Cauliflower Power Cookbook

Cauliflower Power: 75 Feel-Good, Gluten-Free Recipes Made with the World’s Most Versatile Vegetable by Lindsay Grimes Freedman of The Toasted Pine Nut is a delightful cookbook! As you would expect, it has all kinds of recipes that feature cauliflower. “Determined to convert even veggies loathers, Lindsay explores cauliflower’s capabilities with recipes ranging from falafel to queso to brownies!” She really does that in her cookbook and by all reports, all of her recipes really work and are delicious.

Lindsay started exploring using cauliflower in recipes when her husband was diagnosed with Type 1 Diabetes. She went on to create healthier recipes in every category using cauliflower. Recipes that her whole family, including her young sons, love! And I can see why.

While I have numerous recipes in my complimentary copy of Cauliflower Power flagged to make, during this unusual time we are only getting one head of cauliflower about once a month or every six weeks (via our bi-weekly produce boxes). Because we are completely smitten with the Shepherd’s Pie and can’t wait to make it every single time that we get cauliflower, we have not yet ventured out to the other recipes.

But Seeded Sandwich Bread, Everything Bagels, Cheesy Cauliflower Rice Balls, Sweet and Sour Cauliflower, and Cinnamon Chocolate Scones are just some of Lindsay’s recipes that are on our to-make list for the happy day when we have as much cauliflower on hand as we’d like. Oh, and there are also muffin recipes! You all know about my love of muffins! Use the “Look Inside” feature on Amazon to check out all the other recipes in the Cauliflower Power cookbook. I find that feature really helpful in deciding if a cookbook will be one that I will appreciate and use.

This gluten-free Shepherd’s Pie with Whipped Cauliflower Topping recipe is full of flavor and so satisfying. We always look forward to getting cauliflower in our Misfits Market produce box so we can enjoy it once again.

Gluten-Free Shepherd's Pie with Whipped Cauliflower Topping with pans of Eggplant Pizzas and Rosemary Potatoes in background.

When it comes to cauliflower, we occasionally eat cauliflower rice or steamed cauliflower and always enjoy it but we’re mashed potato lovers and before this recipe, we really hadn’t gone out of our way to eat mashed cauliflower/whipped cauliflower instead of mashed potatoes. However, if we were given a choice of mashed potatoes or cauliflower to top this Shepherd’s Pie, we’d choose the cauliflower every time.

The whipped cauliflower is the absolute ideal topping for this pie. It’s creamy and luscious and complements the flavors of the pie filling. Mashed potatoes would be too heavy but Lindsay’s whipped cauliflower topping is simply perfect.

A serving of Gluten-Free Shepherd's Pie with Whipped Cauliflower Topping and Rosemary Potatoes

Because of that veggie-based topping and the other vegetables included in this Shepherd’s Pie, this recipe makes a fantastic one-dish meal. I’m all for that! Bonus … as mentioned in the recipe itself (below), Shepherd’s Pie is another clean-out-the-fridge recipe. You can add leftover “bits” of whatever veggies you have on hand (such as corn, peas, and/or lima beans) before you add the ground beef to the recipe. You can actually see peas in Lindsay’s photo of one version of her Shepherd’s Pie above the recipe.

Giveaway of Cauliflower Power Cookbook

UPDATE: This giveaway is closed. Congratulations to the two winners and thanks to all who entered!

Gluten-Free Shepherd’s Pie with Whipped Cauliflower Topping Recipe

Gluten-Free Shepherd's Pie with Whipped Cauliflower Topping. Slice missing.

Photo reprinted with permission from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2019.

Here’s Lindsay’s terrific recipe with my own notes on how I made it in parentheses.

Yield: 4 servings

Gluten-Free Shepherd’s Pie with Whipped Cauliflower Topping

Gluten-Free Shepherd’s Pie with Whipped Cauliflower Topping

From Lindsay: "A hearty shepherd’s pie loaded with meat and vegetables is the perfect cozy winter dish. Shepherd’s pie also makes an awesome end-of-the-week meal because you can use whatever veggies you might have left in your fridge from the week. Add in some corn kernels, chopped celery, sweet potato cubes, peas—you name it! Here the lightened-up mash on top is made with cauliflower. It creates a creamy and fluffy layer that bakes up just like traditional potatoes."

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

For the Topping

  • 3 cups (405 g) cauliflower florets (I have made this recipe with both slightly less and more cauliflower---because that’s what I had on hand—and adjusted the amount of the other topping ingredients and it worked fine.)
  • 3 tablespoons ghee, unsalted butter, or refined coconut oil (I used soy-free Earth Balance)
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt
  • ¹⁄8 teaspoon freshly ground black pepper

For the Filling

  • 2 large carrots, coarsely chopped
  • 2 tablespoons ghee, butter, or coconut oil (I use soy-free Earth Balance)
  • 1 sweet onion, coarsely chopped (I use whatever type of onion I have on hand)
  • 2 garlic cloves, minced
  • 1 pound (454 g) grass-fed ground beef
  • 1 tablespoon ketchup
  • 1 tablespoon gluten-free soy sauce or gluten-free tamari (I used soy-free Coconut Aminos)
  • ½ teaspoon sea salt
  • 1 tablespoon gluten-free barbecue sauce
  • 2 tablespoons chopped fresh chives (I omit these)

Instructions

    1. Preheat the oven to 350°F (180°C). Position one oven rack in the middle and another just below the broiler.
    2. Fill a large pot with water and bring it to a boil over high heat. Add the florets and boil for 3 to 5 minutes, until they are easily pierced with a fork.
    3. While the cauliflower is cooking, start the filling: Heat the 2 tablespoons ghee in a large skillet over medium heat. Add the onion and garlic. When the onion starts to soften, about 5 minutes, add the carrots. Continue to cook for about 10 minutes, stirring occasionally, until the onion is browned and translucent and the carrots are easily pierced with a fork.
    4. Add the ground beef to the pan. Use a spatula to break it up into small pieces. Cook for about 5 minutes, until the meat is browned and no longer pink. Add the ketchup, soy sauce, barbecue sauce, and salt to the pan and stir.
    5. Once the sauce incorporates into the dish and reduces, about 3 minutes, remove from the heat.
    6. Make the topping: When the cauliflower is tender, drain it and place it in the food processor with 3 tablespoons ghee, garlic, salt, and pepper. Process for 1 minute. Use a rubber spatula to scrape down the sides and process for another 30 seconds, until the cauliflower mash is completely smooth and creamy.
    7. In an 8 by 8-inch (20 by 20 cm) square casserole dish, spread the cooked meat and vegetable filling evenly over the bottom. (I use a 9 x 13 pan for larger but thinner slices.) Use a spatula to spread the cauliflower puree on top of the meat.
    8. Bake for 20 minutes, until the edges are golden brown. Switch to the broiler setting and broil on high for 2 minutes to get the entire top of the pie golden brown. Sprinkle with fresh chopped chives and serve. (I skip the chives as they’re not an ingredient I usually have on hand.)
    9. Scoop the shepherd’s pie into bowls or plates and enjoy immediately. Leftovers can be kept in an airtight container in the fridge for about a week.

Notes

Excerpted from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2019.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Lindsay Grimes Freedman
Cuisine: Irish / Category: Main Dish
Originally published March 16, 2021, updated March 7, 2021.

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Comments

  3. Judee says

    I never tire of cauliflower and I do use cauliflower rice in many recipes in place of rice. I would love it as mashed potato like dish and especially in the Shepherd’s pie. Looks really good.

    Reply

    • Shirley Braden says

      Judee–You put all the vegetables to good use! I think you’d love this recipe made with veggies only. Thanks for entering the giveaway!

      Happy Spring to you!
      Shirley

      Reply

    • Shirley Braden says

      Hi Linda–It’s great to see you here at gfe again. 🙂 I’ve had broccoli with lemon but not cauliflower. I think cumin is an underused spice. I am sure that I would like it in combination with lemon on cauliflower.

      Thanks for entering the giveaway! Have a wonderful Spring!
      Shirley

      Reply

    • Shirley Braden says

      Hi Denise–It looks like you’re new to gfe–welcome! 🙂 You’ve shared my two favorite ways to eat cauliflower, now that I know how delicious cauliflower faux mashed potatoes are, that is. 😉

      Thanks for entering the giveaway! Happy First Day of Spring!
      Shirley

      Reply

  6. Angela says

    Thank you for sharing this recipe! I can’t wait to try it. One of my favorite ways to make cauliflower is as a substitute for rice. I’ve used it in my fried rice recipes and as a “cauli rice” side when preparing fish or grilled chicken breasts!

    Reply

    • Shirley Braden says

      Hi Angela–Good to see you again! 🙂 I hope you love this recipe. I was almost as late to trying cauli rice as I was trying cauli “faux” potatoes. Now I love it but have not yet tried it in faux fried rice. Thanks for reminding me to do so and thanks for entering the giveaway!

      Happy Spring and good luck!
      Shirley

      Reply

  7. Lindsay Grimes Freedman says

    Aw your review put the biggest smile on my face! Thank you so much for sharing! I’m so happy you loved the book and the Shepherd’s Pie!! xo

    Reply

    • Shirley Braden says

      Hi Lindsay–It’s my pleasure of course! I truly love your cookbook and especially the Shepherd’s pie. As we just enjoyed it last week and I have more cauliflower now, I get to try another recipe! LOL But yay!

      Thanks for your fabulous cookbook and for sharing the giveaway on social media! I want many more folks to know about Cauliflower Power! xo,
      Shirley

      Reply

    • Shirley Braden says

      Hi Johnna–It’s such a lovely recipe. It surprises me anew every time I make it because it is just so good. I bet it would be every bit as wonderful when made vegetarian. Last, your buffalo-style roasted cauliflower always looks amazing!

      Thanks for entering the giveaway and also for sharing it with others! Happy Spring, my friend!
      Shirley

      Reply

  9. Maddie Allen says

    Mmh, this looks amazing. I made a Shephard’s pie last Thanksgiving and it was absolutely amazing. The only thing that’s kept me from making it again was not wanting to have to use potatoes, but without potatoes there’s nothing to complement the delicious stew! Can’t wait to try this out at my next family gathering. (:

    So this is the first recipe I’d try whether I win the giveaway or not!

    Reply

    • Shirley Braden says

      Hi Maddie–It looks like you’re new here—welcome to gfe! 🙂 Sorry that you didn’t win the giveaway but I’m glad that this whipped cauliflower topped recipe is the perfect solution to Shepherd’s pie for you. Enjoy!

      Shirley

      Reply

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