Shepherd's Pie with Mashed Cauliflower Crust is an easy-to-make wholesome meal, chock full of veggies and simmered in a flavourful sauce. It's topped with creamy mashed cauliflower. Use your choice of ground meat: lamb, chicken or turkey.
Begin by preparing the mashed cauliflower crust. Steam or boil the cauliflower until tender, then drain it. Pat the florets dry with a paper towel or clean cloth and set them aside. This step helps to prevent a soggy crust.
In a large heavy-bottomed pot or deep skillet, sauté onions, garlic, celery and carrots until beginning to soften, about 5 to 7 minutes.
Next, add the ground meat to the pot and cook, stirring until browned. Sprinkle with flour to thicken slightly.
Stir in the broth, tomato paste, parsley, bay leaf and salt and pepper. Bring to a boil, then let simmer for 10 minutes or so while you prepare the cauliflower crust.
Transfer the cooked cauliflower florets to a food processor and process until finely chopped. Add sour cream, butter and half the grated cheese and process until smooth and creamy.
Add the frozen peas and corn to the meat filling. Give it a good stir to combine. Remove the bay leaf.
Spread the meat mixture in a 9 x 13 inch baking dish (or two smaller dishes). Top with mashed cauliflower. An offset spatula works well for this task. Sprinkle with remaining grated cheese.
Bake at 400°F. for 20 - 25 minutes or until the cauliflower topping is golden and the filling is bubbly. If you like a darker topping, pop the dish under the broiler for 2 - 3 minutes. Serve warm.