Shepherd's Pie (Cauliflower)

A different take on the traditional Shepherd's Pie using mashed cauliflower instead of potatoes.

1 medium head cauliflower, cut into florets
3 oz cream cheese, softened
¼ cup whole milk
sea salt
black pepper, freshly cracked
1 Tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 lb ground beef
1 cup frozen peas
1 cup frozen corn
2 Tbsp. flour
2/3 cup chicken broth

Garnish:
1 Tbsp. fresh parsley, chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Make mashed cauliflower: Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible.

Return to pot and mash cauliflower with a potato masher until smooth and no large chunks remain.

Stir in cream cheese and milk and season with salt and pepper and mash until completely combined and creamy. Set aside.

Make beef mixture: In a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.

Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.

Sprinkle meat with flour and stir to evenly distribute. Cook one minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.

Top beef mixture with an even layer of mashed cauliflower and bake 20 minutes or until there is very little liquid visible and the cauliflower is golden. Broil if desired.

Garnish with parsley and serve.

Makes 6-8 servings.