Shepherd's Pie with a Cauliflower Twist

From Miranda Jade Turbin, NFCA newsletter columnist

Gluten-Free Shepherd's Pie

This recipe is an old favorite which I made gluten-free and without potatoes.  I use mashed “cauliflower” as the topping and no one even knows. Not even my pickiest tester – my daughter.



  • 1 head cauliflower
  • 2 tbsp butter or soy butter – not melted
  • 2 tbsp rice milk (or milk of choice)


  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 celery stalks diced
  • 2 carrots diced
  • 2 cloves garlic diced
  • 2 lbs ground beef (chicken or turkey)
  • ¾ tsp chili or chipotle
  • 2½ tbsp of cornstarch
  • 6 oz peas (frozen or fresh sweet peas)


Preheat oven 420 degrees.


1. Steam cauliflower till soft in 2½ cups of water (drain and save water).

2. Place in bowl and mash with a fork.

3. Take a blender or food processor and puree. Add butter and milk if you desire a slightly creamier texture.

4. Salt and pepper to taste.


1. Heat oil in large skillet.

2. Cook onion about 2 minutes on medium heat.

3. Add celery, carrot and garlic. Cook about 8 – 10 minutes

4. Add beef and cook for about 5 minutes. Stir and break up pieces so they're small.

5. Add the cornstarch to 2 cups of your saved water from your steamer and whisk it. Add mixture to beef and simmer around 1-2 minutes on low heat.

6. Pour filling into a 2-quart dish.

7. Evenly distribute cauliflower mash over the top, sealing edges.

8. Bake for approximately 30 minutes.


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