Cauliflower Shepherd's Pie

This cauliflower pâté chinois is rich in protein and vitamins, a hearty dish that stands on its own.

It's a fine alternative to the traditional mashed-potato version, and a way of eating other vegetables.

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What you need to make this cauliflower pâté chinois:

Cauliflower — blended with the cream, it stands in for the traditional mashed potato: lighter, and full of vitamins.
Tuna packed in water — it's the protein in the filling, cheap and quick to prepare.
Canned corn — it adds crunch and a touch of sweetness to the filling.
Red kidney beans — they add fibre and plant protein, for a heartier filling.
Arrabbiata sauce — it lifts the whole filling with a hit of chili and tomato.
Cooking cream — blended in while the cauliflower is puréed, not after, it gives a purée firm enough to sit on the filling without sinking into it.
Grated Parmesan — scattered over the purée, it browns under the broiler into a golden, salty crust.
Cilantro stems — more flavourful than the leaves, they season the tuna filling.
Thyme — it adds an herbal note to the browned purée.
Mint leaves — optional, they add a touch of freshness at serving time.
Salt and pepper — to season the purée and filling to taste.

Why this cauliflower pâté chinois must be on your menu!

Rich and filling: Protein from the tuna and red beans, vitamins from the cauliflower.
A complete dish that stands on its own, no side needed.
Easy to adapt: The Parmesan can be swapped for mozzarella, Gruyère, Cheddar or a plant-based cheese.
The red beans or corn happily give way to edamame, chickpeas or lentils.
Ready in under an hour: Twenty-five minutes of prep, thirty minutes in the oven.
A weeknight classic with nothing complicated about it.
A nice presentation: A coloured cauliflower, or several varieties together, turns this family dish into something a little special.
Perfect for impressing at the table with no extra effort.

Cauliflower Shepherd's Pie

Tuna, corn and red beans in arrabbiata sauce, covered with a cauliflower purée browned under Parmesan.

Prep 25 min

Cook 30 min

Total time 55 min

Course: Main course Cuisine: Québécois Keyword: Cauliflower shepherd's pie Calories:

Ingredients

Servings: 6 servings

Instructions

Preheat the oven to 180 °C (350 °F).
The purée — Cook the cauliflower for 5 minutes in boiling water. Drain.
The purée — Transfer the cauliflower to a blender or food processor. Blend until smooth, working in the cream. Season with pepper to taste.
The filling — Mix the tuna, coriander stalks, sweetcorn, red beans and arrabbiata sauce in a bowl.
Assembly — Spread the mixture in a large deep ovenproof dish.
Assembly — Cover the tuna mixture with the cauliflower purée. Scatter over the Parmesan and thyme.
Bake for 25 minutes, or until the top is golden. Scatter with a few shredded mint leaves. Serve hot.

Nutrition (per serving)

Tips

Drain the cauliflower thoroughly before blending: any water left makes the purée too loose to hold.
Five minutes of cooking is enough, the cauliflower finishes in the oven.
Work the cream in during blending, not afterwards.
Coriander stalks, so often thrown away, have more flavour than the leaves: it is the stalks that are used here.

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