clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Parmesan Mashed Cauliflower Shepherd’s Pie

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Lunch, Dinner


Simple ground turkey (or chicken or beef) shepherd’s pie with a creamy parmesan mashed cauliflower topping!



For the mashed cauliflower topping:

  • 1 head of cauliflower, cut into florets
  • 1 tbsp butter
  • 23 cloves of garlic, minced
  • 1/3 cup plain Greek yogurt (or sub sour cream)
  • 1/4 cup low sodium vegetable broth
  • 1 cup grated parmesan
  • Salt + pepper, to taste

For the filling:

  • 1 tbsp olive oil
  • 1 yellow onion, finely diced
  • 2 cloves of garlic, minced
  • 1 lb ground turkey (can sub ground chicken or beef)
  • 1/2 tsp oregano
  • 1/4 tsp thyme
  • Salt and pepper, to taste
  • 3 tbsp tomato paste
  • 1/2 cup low sodium vegetable broth (can sub chicken or beef broth)
  • 2 cups frozen vegetable medley (with peas, corn, carrots, green beans)


  1. In a large stockpot, cover the cauliflower florets with water. Bring water to a boil and allow to boil until cauliflower is fork tender, about 10-12 minutes. Drain cauliflower and let drain for 2 minutes.
  2. Heat the same pot the cauliflower was cooked in on medium-low. Add butter and garlic; cook for about 30 seconds. Stir in the drained cauliflower, Greek yogurt, and parmesan. Season well with salt and pepper.
  3. Use an immersion blender to blend the ingredients until very smooth (alternatively you can blend in a food processor). Set aside.
  4. Preheat oven to 375°F.
  5. Make the turkey and veggie filling. Heat a large pan over medium heat with the olive oil. Add your diced onion and sauté for 3-5 minutes. Stir in garlic, then add your ground turkey, oregano, thyme, and season with salt and pepper. Cook, breaking up to crumble the meat, until no longer pink.
  6. Stir in your tomato paste; allow to cook for 3 minutes. Add the broth and allow to simmer for 5 minutes. Stir in the frozen vegetables, then remove from heat.
  7. Add your filling to a square baking dish, then spread the mashed cauliflower over the top. Bake for 20-25 minutes; option to broil at the end for a few minutes to slightly brown the cauliflower. Serve and enjoy!