Cauliflower Cottage Pie


While I'm happy winter time is over, there is still a chill in the air, and I think we can all use a hug. So I decided comfort food was needed and created my version of a Cottage Pie. I sauteed a combination of veggies and ground beef. I fortified it with some red wine, tomato paste, a few herbs, and beef broth. You may have noticed by now that I love adding cauliflower to whatever I can, and this pie is no exception. I topped the flavorful filling with a healthy cauliflower puree and baked it. It came out bubbling hot and delicious.


Ingredients for Cauliflower Cottage Pie:

serves 6-8


Filling:

2.5 pounds ground beef

2 tablespoons grapeseed oil

2 cups diced onions

2 3/4 cups beef broth

1 1/2 cups diced carrots, about 3-4

1- 10 ounce bag of frozen peas

*1 cup diced celery root

1 cup of frozen corn

3/4 cup red wine

6 garlic cloves, minced

4 tablespoons tomato paste

4 sprigs fresh thyme

2 sprigs rosemary

4 tablespoons of flour

2 teaspoons Worcestershire Sauce

1 teaspoon kosher salt

3/4 teaspoon black pepper

Cauliflower Topping:

2 10.5-ounce bags frozen cauliflower

4 tablespoons water

3 tablespoons Greek Yogurt

1/8 teaspoon kosher salt

3 tablespoons + 2 tablespoons parmesan cheese

1/4 teaspoon nutmeg

You will need a food processor for this recipe. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.


*Feel free to substitute parsnips for the celery root.


Time-Saving Tips: All of the vegetables can be prepped in advance. The entire pie can be made in advance prior to baking. Refrigerate and bake before serving.


Let's see what we need.


Let's cook.


Cook the frozen cauliflower according to packages directions, making sure that it is soft. Transfer it, including four tablespoons of water into the food processor. Process the vegetable until reasonably smooth; about 2 minutes. Add yogurt, three tablespoons of cheese, 1/8 teaspoon salt, and nutmeg to the processor. Process until thoroughly combined. Set aside.


Heat 2 tablespoons of oil in a pan; add the meat one teaspoon of salt and 3/4 teaspoon of pepper. Saute while breaking up the meat with a wooden spoon until the beef is no longer pink. Transfer the meat to a bowl.


In the same pan, add the carrots, onions, and celery root; season with salt and pepper. Saute without browning for 4-5 minutes. Stir in the garlic until fragrant.


Stir in the tomato paste and flour until well blended. Add the herbs and wine. Simmer until the wine is almost all evaporated. Stir in the Worcestershire Sauce.


Return the meat to the pan and add the broth. Once combined, fold in the peas until defrosted; remove the herbs.


If the pan is not ovenproof, transfer the mixture into a casserole dish or an ovenproof pan. Top with the cauliflower mixture.


Smooth out the cauliflower and sprinkle it with two tablespoons of cheese. Bake the pie in a preheated 400-degree oven until bubbling.


It's ready! Cauliflower Cottage Pie is so comforting. Serve it with a salad and fruit for dessert for a perfect meal.


Enjoy!


Cauliflower Cottage Pie:

serves 6-8


Filling:

  • 2.5 pounds ground beef

  • 2 tablespoons grapeseed oil

  • 2 cups diced onions

  • 2 3/4 cups beef broth

  • 1 1/2 cups diced carrots, about 3-4

  • 1- 10 ounce bag of frozen peas

  • *1 cup diced celery root

  • 1 cup of frozen corn

  • 3/4 cup red wine

  • 6 garlic cloves, minced

  • 4 tablespoons tomato paste

  • 4 sprigs fresh thyme

  • 2 sprigs rosemary

  • 4 tablespoons of flour

  • 2 teaspoons Worcestershire Sauce

  • 1 teaspoon kosher salt

  • 3/4 teaspoon black pepper

Cauliflower Topping:

  • 2 10.5-ounce bags frozen cauliflower

  • 4 tablespoons water

  • 3 tablespoons Greek Yogurt

  • 1/8 teaspoon kosher salt

  • 3 tablespoons + 2 tablespoons parmesan cheese

  • 1/4 teaspoon nutmeg


  • *Feel free to substitute parsnips for the celery root.


  • Cook the frozen cauliflower according to packages directions, making sure that it is soft. Transfer it, including four tablespoons of water into the food processor. Process the vegetable until reasonably smooth; about 2 minutes. Add yogurt, three tablespoons of cheese, 1/8 teaspoon salt, and nutmeg to the processor. Process until thoroughly combined. Set aside.

  • Heat 2 tablespoons of oil in a pan; add the meat one teaspoon of salt and 3/4 teaspoon of pepper. Saute while breaking up the meat with a wooden spoon until the beef is no longer pink. Transfer the meat to a bowl.

  • In the same pan, add the carrots, onions, and celery root; season with salt and pepper. Saute without browning for 4-5 minutes. Stir in the garlic until fragrant.

  • Stir in the tomato paste and flour until well blended. Add the herbs and wine. Simmer until the wine is almost all evaporated. Stir in the Worcestershire Sauce.

  • Return the meat to the pan and add the broth. Once combined, fold in the peas until defrosted; remove the herbs.

  • If the pan is not ovenproof, transfer the mixture into a casserole dish or an ovenproof pan. Top with the cauliflower mixture.

  • Smooth out the cauliflower and sprinkle it with two tablespoons of cheese. Bake the pie in a preheated 400-degree oven until bubbling.

  • Time-Saving Tips: All of the vegetables can be prepped in advance. The entire pie can be made in advance prior to baking. Refrigerate and bake before serving.

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