Description
A lightened up, yet hearty version of the classic comfort food, using mashed cauliflower in place of potatoes.
Ingredients
Scale
Mashed Cauliflower:
2 heads of cauliflower, chopped into florets
2 tablespoons butter or olive oil
1-2 cloves garlic, roughly chopped
Salt and pepper to taste
1-4 tablespoons chicken broth
Filling:
1 tablespoon olive oil
1/2 onion, chopped
2 large carrots, chopped
Salt and pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 cloves garlic, finely chopped
1 pound lean ground beef
1 tablespoon flour
2 tablespoons Worcestershire sauce
1/4 cup tomato paste
1 cup chicken or beef broth
1 cup peas
Instructions
- Preheat the oven to 400 degrees.
- Make the mashed cauliflower: Bring a large pot of water to a boil. Add in the cauliflower, reduce to a simmer, cover and cook for about 15 minutes until the cauliflower is tender. Strain the cauliflower and transfer it to a food processor. Heat the olive oil in a small saucepan over low-medium heat. Once heated, add in the garlic and cook for a minute or less. Add the olive oil, garlic, 1 tablespoon chicken broth, and a pinch of salt and pepper to the food processor. Process until the cauliflower has a smooth, whipped texture. Add in more chicken broth if needed. Season to taste with salt and pepper.
- Make the filling: Heat the oil in a sauté pan over medium heat. Once heated, add in the onion and carrots and season with the thyme, rosemary, and a pinch of salt. Cook for about 3-4 minutes until softened. Add in the garlic and cook for another minute. Add in the ground beef and break it up into chunks. Season with a pinch of salt and pepper and cook for 3-4 minutes until browned. Stir in the flour. Then, add in the Worcestershire sauce, tomato paste, and broth. Bring the mixture to a boil. Then, reduce to a simmer, stirring occasionally for a few minutes until the mixture has thickened. Stir in the peas.
- Bake: Transfer the filling to a greased casserole dish. Spread the mashed cauliflower over the top. Bake in the oven for about 30 minutes until the edges of the mashed cauliflower are slightly browned and crispy. Let the pie rest for about 15 minutes before serving.
