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Skillet Shepherd’s Pie

Mashed cauliflower subs for potatoes in this twist on shepherd’s pie that gets golden brown from a quick broil.

Serves 4
Ready in 37 mins
Prep time 10 mins
Cooking time 27 mins
485 calories per serving


> 1 (2 1/2 lb) head cauliflower
> 2 tbsp butter
> 2 tbsp milk
> 1 tbsp olive oil
> 1 cup chopped onions
> 1 tbsp minced garlic
> 1 (1.2 lb) pkg meatloaf mix (ground pork, veal, and beef)
> 1 (16 oz) bag peas and corn, thawed


Cut the cauliflower into 5 cups florets. Add to a large microwave-safe bowl with ¼ cup water, salt, and pepper. Cover tightly with plastic wrap and steam 5–7 min., until tender. Drain cauliflower. Add butter and stir into cauliflower to melt. Transfer mixture to a food processor with milk, salt, and pepper. Purée until smooth, 1 min.
Preheat broiler. Meanwhile, in an 8-inch or 10-inch skillet, heat oil on medium-high. Add onions and cook 4–6 min., until tender. Stir in garlic and cook 1 min. Add meatloaf mix and cook 6–8 min., until meat is browned and crumbled, using a spatula to break up meat. Remove from heat. Tilt pan and use a spoon to remove around half of the excess liquid from the meat.
Into skillet, add peas and corn. Cook on medium-high 1–2 min., stirring to combine. Season with salt and pepper. Remove from heat and spread cauliflower purée over mixture. Place skillet in broiler until topping is golden, 3–5 min.

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