Cottage Pie with Mashed Cauliflower

So i’ts been a very long time since I’ve posted 😦 but I’ve come with a delicious peace offering!

Cottage Pie is a ground beef version of Shepherd’s pie which traditionally uses lamb.

Cottage Pie

with mashed cauliflower instead of potatoes

Ingredient List

1 1/2 tablespoons olive oil

1 1/2 teaspoons black pepper

1 1/2 lbs ground beef

1 1/2 large onion, finely diced

2 cups frozen peas, carrots and corn

4 1/2-6 sprigs fresh thyme, finely chopped or 1 tbsp of dried is fine

2 cloves chopped garlic

3 tablespoons flour

1 1/2 tablespoons butter

1 1/2 tablespoons tomato paste

3 tablespoons Worcestershire sauce

1 1/2 cups stock

2 bags frozen cauliflower

Salt & Pepper to taste

Chopped chives, amount to your taste

1 tbsp butter


In a medium or large skillet, heat up the olive oil and add the chopped onion, garlic, celery. Take the ground beef and in a bowl, mix it up with salt, pepper, tarragon and a dash of Worcestershire sauce; add to skillet and combine. Add the stock, mix then add the tomato paste. Add the rest of the Worcestershire sauce. Add the butter and bring to brief boil, then add the flour. Mix it well to cook the flour through to thicken the sauce. Turn the heat down to medium low and add the peas, carrots and corn. Simmer till tender. Place into casserole dish.


Boil the frozen cauliflower with some salt and pepper till fork tender. Mash with butter, salt& pepper to taste, chives to desired consistency. Spread over the meat and place in the oven on 350° for 35 minutes.



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