Haunted House Shepherd’s Pie with Mashed Cauliflower Topping
Equipment
- Large skillet
- Medium pot
- Baking dish
- Potato masher
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 large head cauliflower, cut into florets
- 3 tablespoons butter, divided
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F. Heat 1 tablespoon butter in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in the onion, carrots, and garlic. Cook for 5 minutes until the vegetables soften. Add the frozen peas, season with salt and pepper, and cook for 2 more minutes. Remove from heat.
- While the filling cooks, bring a medium pot of water to a boil. Add the cauliflower florets and cook for 8 to 10 minutes until tender. Drain well.
- Return the cauliflower to the pot. Add the remaining 2 tablespoons butter, milk, and a pinch of salt. Mash or blend until smooth.
- Spoon the beef mixture into a baking dish and spread it evenly. Top with the mashed cauliflower and sprinkle the cheddar cheese over the surface.
- Bake for 15 minutes until the cheese melts and the edges bubble. Let it rest for 5 minutes before serving.
Notes
Mash the cauliflower right after draining so it stays fluffy and does not turn watery. If your kids prefer milder flavors, reduce the garlic by half or skip the pepper. Leftovers reheat well in the microwave with a splash of milk stirred into the topping to restore creaminess.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Medium pot, Baking dish, Potato masher
Cuisine: American
Equipment: Large skillet, Medium pot, Baking dish, Potato masher