Shepherd's pie is made with lamb and cottage pie with beef, but both are topped with mashed potatoes. However, recipe developer Tess Le Moing substitutes mashed cauliflower.
1 tablespoon olive oil
½ cup finely diced onion
⅓ cup finely diced carrot
⅓ cup finely diced celery
1 pound 85% lean ground beef
3 tablespoons all-purpose flour
1 tablespoon ketchup
1 teaspoon minced fresh rosemary
1 teaspoon salt, divided
¼ teaspoon ground black pepper
Ingredient
1 cup beef broth
1 cup stout beer
1 tablespoon soy sauce
⅓ cup frozen peas
1 large head cauliflower (about 2 ½ pounds), cut into florets
½ cup water
5 tablespoons salted butter, melted
½ teaspoon garlic powder
1 teaspoon salt
7 ounces Irish aged cheddar
Direction
Stir olive oil into a large skillet over medium-high heat. Cook celery, carrots, and onions for 5 minutes to soften.
1
Mix flour, ketchup, rosemary, ½ teaspoon salt, and pepper. Scrape brown bits from the pan with a wooden spoon as you add broth, beer, and soy sauce.
2
Simmer the mixture for 10 minutes, stirring occasionally, until thick but saucy.
3
Remove from heat, add frozen peas, and salt to taste. Add beef mixture to casserole.
4
Water and cauliflower florets in a large pot. Cook 10 minutes at a boil until soft. Let drain and strainer sit for 5 minutes to release excess water.
5
Puree cauliflower with butter, garlic powder, and remaining ½ teaspoon salt in a food processor or blender. Pulse cauliflower chunks.
6
Place dollops of mashed cauliflower over the beef filling and smooth. Mashed cauliflower should have ridges made with a fork.
7
Braise casserole for 5-7 minutes on a rack 5 inches below the broiler until topping is golden brown. SERVE after 10 minutes of cooling.