Veggie Packed Shepherds Pie

A veggie filled take on a classic shepherds pie. With the substitute of cauliflower mash rather than potatoes, it’s a guilt-free meal that feels super indulgent.


So I think everyone I know enjoys a little some comfort food from time to time right? It’s one of those things that you want on a cold night or perhaps even a tough day, but the biggest challenge with the classic comfort food is that it is often packed with all the things we often try to stay away from. That’s where my version of shepherds pie comes in! This version is filled with zucchini and topped with cauliflower, so you're getting 2-3 servings of veggies without even realizing it!

Now, if you haven’t tried cauliflower mashed potatoes you seriously need to get on the bandwagon. They are so easy to make and honestly, are just as good. Now, if you have sceptics in your house next time your making mashed potatoes sub half your potatoes with cauliflower, I guarantee they won’t even notice, and bonus, you can cook them all in the same pot and mash just like you always would. The end result is fully light potatoes with sneaky veggies mixed right in.

While you can certainly mash your cauliflower you can also throw it in the food processor and let it do all of the work for you. Simply blend with a bit of butter, milk and seasoning and you have the easiest side dish ever and you don’t need to worry about them getting overly starchy like potatoes can.

So go ahead and enjoy some comfort food tonight - maybe even have seconds!


prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4 - 6


1 tbsp coconut oil

1/2 white onion

2 medium zucchini

1.5 lb ground beef

2 cups beef stock

2 tbsp Worcestershire

3 tbsp tomato paste

1/2 tsp garlic salt

1 tbsp fresh rosemary

1 large head of cauliflower

2 tbsp butter

2 tbsp milk

salt + pepper


Preheat oven to 350. In a large oven-safe frying pan heat oil then add chopped onion. Cook over medium heat until onions are softened and translucent. Add in finely chopped zucchini and cook another 5 minutes.

Add the ground beef to the vegetable mixture and cook until no pink is remaining (be sure to drain excess grease as necessary).

Once meat is cooked through add in beef stock, Worcestershire, tomato paste, garlic salt and finely chopped rosemary. Stir until combined then simmer for 5 minutes or until the stock has reduced and tomato paste has thickened the mixture. Season to taste with salt + pepper.

In a large pot place cauliflower florets and cover with water. Bring to a boil then reduce heat and simmer for 10 minutes or until cauliflower is tender. Drain water then place in a food processor with butter, milk and salt + pepper. Blend on low until puree is smooth.

Scoop cauliflower mash over the meat and place frying pan in the oven and bake for 30 minutes or until top is lightly browned.