Vegetarian Shepherd'S Pie With Mashed Cauliflower

Name: Vegetarian Shepherd'S Pie With Mashed Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head cauliflower; 1/4 cup grated Parmesan cheese; 2 tablespoons fat-free half-and-half, or as needed; 2 1/2 cups low-sodium vegetable broth, divided; 2 large carrots, peeled and chopped; 2 stalks celery, chopped; 1/2 onion, chopped; 1/2 small red bell pepper, chopped; 8 ounces sliced fresh mushrooms, chopped if very large; 1/2 cup frozen peas; 1 teaspoon chopped garlic; 1 teaspoon ground thyme; salt and ground black pepper to taste; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; cooking spray; 2 tablespoons grated Parmesan cheese

Servings: persons

1/2 head cauliflower
1/4 cup grated Parmesan cheese
2 tablespoons fat-free half-and-half, or as needed
2 1/2 cups low-sodium vegetable broth, divided
2 large carrots, peeled and chopped
2 stalks celery, chopped
1/2 onion, chopped
1/2 small red bell pepper, chopped
8 ounces sliced fresh mushrooms, chopped if very large
1/2 cup frozen peas
1 teaspoon chopped garlic
1 teaspoon ground thyme
salt and ground black pepper to taste
2 tablespoons tomato paste
2 tablespoons all-purpose flour
cooking spray
2 tablespoons grated Parmesan cheese

1
Place the cauliflower into a large pot and cover with water. Bring to a boil; reduce heat and simmer until fork-tender, 8 to 12 minutes. Drain and allow to steam dry for 1 to 2 minutes.
2
Coarsely chop cauliflower and place in a food processor. Pulse until cauliflower is mashed, 7 or 8 pulses. Add 1/4 cup grated Parmesan cheese; pulse 2 or 3 times until blended. Pour in 2 tablespoons half-and-half and pulse 2 or 3 times until cauliflower mixture is the consistency of mashed potatoes. Add 1 tablespoon half-and-half if mixture is too thick.
3
Pour 1/2 cup vegetable broth into a skillet; bring to a simmer over medium-high heat. Add carrots, celery, onion, and red bell pepper. Reduce heat to medium; cover. Cook until vegetables begin to soften, 3 to 5 minutes. Add mushrooms; cover and cook for 1 minute.
4
Stir peas, garlic, thyme, salt, and pepper into the skillet. Add more broth if needed. Stir in tomato paste and flour until well combined. Pour in the remaining vegetable broth. Raise heat to medium-high. Cook and stir until liquid has thickened and coats the back of a spoon, about 5 minutes. Remove from heat.
5
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spray a glass pie plate or baking dish with nonstick cooking spray.
6
Transfer carrot mixture to the prepared baking dish. Gently spread the mashed cauliflower mixture over the top. Sprinkle with 2 tablespoons grated Parmesan cheese.
7
Broil until cauliflower is light brown, 3 to 4 minutes.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 head cauliflower, 1/4 cup grated Parmesan cheese, 2 tablespoons fat-free half-and-half, or as needed, 2 1/2 cups low-sodium vegetable broth, divided, and more.

Yes, Vegetarian Shepherd'S Pie With Mashed Cauliflower falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!