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Skillet Shepherd’s Pie

Comfort classic shepherd’s pie gets a low-carb twist with a mashed cauliflower topping. Cook the pie in a single cast-iron skillet for a no-fuss weeknight meal.

Serves 5
Ready in 27 mins
Prep time 5 mins
Cooking time 22 mins
720 calories per serving


> 1 medium head cauliflower
> 2 tbsp unsalted butter
> 1 tbsp olive oil
> 1 cup chopped onions
> 1 tbsp minced garlic
> 1.5 lbs ground beef
> 1 (16 oz) bag frozen mixed vegetables, thawed
> 1/2 cup sliced roasted red peppers, chopped


Cut cauliflower into 6 cups florets. Add to a large microwave-safe bowl with ¼ cup water, salt, and pepper. Cover tightly with plastic wrap and microwave 5 to 7 minutes, until tender. Drain cauliflower. Add butter and stir into cauliflower to melt. Transfer mixture to a food processor with 2 tablespoons water, salt, and pepper. Purée until smooth, about 1 minute.
Preheat broiler. Meanwhile, in a 10" oven-proof skillet, heat oil on medium-high. Add onions and cook 4 to 6 minutes, until tender. Stir in garlic and cook 1 minute. Add beef and cook 6 to 8 minutes, until meat is browned and crumbled, using a spatula to break up meat. Remove from heat. Tilt pan and use a spoon to remove about half of the excess liquid from the meat.
To skillet, add mixed vegetables and red peppers. Cook on medium-high 1 to 2 minutes, stirring occasionally. Season with salt and pepper. Remove from heat and spread cauliflower purée over mixture. Place skillet in broiler until topping is golden, 3 to 5 minutes.

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