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Spiced-Up Shepherd’s Pie with Curried Cauliflower

A modern take on classic shepherd’s pie featuring spiced meat filling and creamy curried cauliflower topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meat Filling
  • 1 lb ground lamb or beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 0.5 cup frozen peas
  • 1 tbsp tomato paste
  • 0.5 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
  • 1 tsp fresh thyme leaves
  • 0.5 cup beef or vegetable broth
  • 1 tbsp olive oil
Curried Cauliflower Topping
  • 1 medium head cauliflower chopped into florets
  • 2 tbsp butter or olive oil
  • 0.5 cup milk or cream
  • 1 tsp curry powder
  • 0.5 tsp turmeric optional
  • to taste salt and pepper

Equipment

  • Skillet
  • Baking dish
  • Food processor
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C) and grease baking dish.
  2. Steam or boil cauliflower until tender, then blend with butter, milk, curry powder, turmeric, salt, and pepper until smooth.
  3. Sauté onion and garlic in olive oil until fragrant, add carrot and cook 3–4 minutes.
  4. Add ground meat and cook until browned. Stir in tomato paste, spices, broth, and peas; simmer 5–7 minutes.
  5. Transfer meat filling to baking dish, spread curried cauliflower on top.
  6. Bake 25–30 minutes until edges bubble and topping is golden. Garnish and serve.

Notes

Assemble ahead for convenience; store leftovers up to 3 days in fridge.