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Spiced-Up Cottage Pie (Shepherd's Pie with Beef)

3.70 from 39 votes
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Protein: Beef
Cut: Ground Beef
Diet: Gluten Free
Course: Main Course
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people


  • 1 pkg ButcherBox Ground Beef
  • 1 c butternut squash small dice
  • 1 c carrots small dice
  • 1 c peas if frozen do not thaw
  • 1 15.5 oz can garbanzo beans rinsed and drained
  • 1 14.5 oz can diced tomatoes
  • 1 med yellow onion small dice
  • 4 cloves garlic minced
  • ½ tsp cinnamon
  • 1 tsp muchi curry powder
  • 1 tsp garam masala
  • 1 Tbsp tomato paste
  • 2 tsp kosher salt
  • c beef stock


  • 1 head cauliflower
  • 2 ea sweet potatoes
  • ½ tsp muchi curry powder
  • ½ tsp coarse ground black pepper
  • 1 tsp kosher salt
  • 1 tsp ghee


  • Preheat oven to 350°F.


  • Rinse potatoes, poke them twice with a fork and place on baking sheet. Roast in oven for 1 hour or until fork-tender. Peel the skin off once you are able to handle them.
  • Cut up cauliflower and place in a steaming basket. Steam for 10 minutes, or until fork tender.
  • Puree cauliflower, potatoes and spices in a food processor until smooth or mash with potato masher for a little chunkier topping. Set aside

Beef and Vegetable Filling

  • Preheat sauté pan on medium-high heat. Crumble ground beef into hot pan, and sauté until for 1 minute.
  • Add garlic, onion, butternut squash, carrots and spices. Sauté until onions are translucent.
  • Stir in tomatoes, tomato paste and beef broth, and cook for 3 minutes.
  • Remove from the heat then add the garbanzo beans and peas. Mix everything together and pour into a 9" x 13" casserole dish. This can also be divided into smaller oven-safe resealable containers for meal prep!
  • Spread the mashed cauliflower and potato mixture evenly on top of meat.
  • Bake for 30 minutes. Remove from oven and enjoy!
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