Recipe from: SimplyRecipes

Ingredients

• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
• 1 teaspoon kosher salt, plus more for salting the cooking water
• 8 ounces cauliflower florets (2 heaping cups)
• 2 tablespoons extra virgin olive oil
• 1/2 cup low-fat milk
• Freshly ground black pepper, to taste
• 1/2 cup shredded sharp or extra-sharp cheddar cheese (2 ounces)
• 1 tablespoon extra virgin olive oil
• 1 large onion, diced
• 2 large carrots, diced
• 1 large celery stalk, diced
• 2 large cloves garlic, minced
• 1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried)
• 1 pound extra-lean ground beef
• 1 1/2 teaspoons kosher salt, plus more if needed
• Freshly ground black pepper, to taste
• 1 cup fresh or frozen English peas
• 3 tablespoons tomato paste
• 1/2 cup red wine (substitute chicken broth, if desired)
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
• 1 teaspoon kosher salt, plus more for salting the cooking water
• 8 ounces cauliflower florets (2 heaping cups)
• 2 tablespoons extra virgin olive oil
• 1/2 cup low-fat milk
• Freshly ground black pepper, to taste
• 1/2 cup shredded sharp or extra-sharp cheddar cheese (2 ounces)
• 1 tablespoon extra virgin olive oil
• 1 large onion, diced
• 2 large carrots, diced
• 1 large celery stalk, diced
• 2 large cloves garlic, minced
• 1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried)
• 1 pound extra-lean ground beef
• 1 1/2 teaspoons kosher salt, plus more if needed
• Freshly ground black pepper, to taste
• 1 cup fresh or frozen English peas
• 3 tablespoons tomato paste
• 1/2 cup red wine (substitute chicken broth, if desired)
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Worcestershire sauce

Instructions

1. Preheat the oven to 400°F
2. Cook the potatoes and cauliflower:
   Put the potatoes into a medium saucepan and cover by 2 inches with cold water. Add enough salt so the water tastes pleasantly of the sea (about 2 teaspoons). Bring to a boil over high heat.

   After 3 minutes at a full boil, add cauliflower and cook until the vegetables are tender enough to easily slide a knife through, another 4 to 6 minutes. Drain well and return to the cooking pot.

   Alison Bickel

   Alison Bickel

3. Put the potatoes into a medium saucepan and cover by 2 inches with cold water. Add enough salt so the water tastes pleasantly of the sea (about 2 teaspoons). Bring to a boil over high heat.
4. After 3 minutes at a full boil, add cauliflower and cook until the vegetables are tender enough to easily slide a knife through, another 4 to 6 minutes. Drain well and return to the cooking pot.
5. Create the creamy mash:
   Add the olive oil, milk, salt, and several grinds of black pepper. Use a potato masher to blend everything into a creamy mash. Taste and add more salt or pepper as needed.

   Alison Bickel

6. Add the olive oil, milk, salt, and several grinds of black pepper. Use a potato masher to blend everything into a creamy mash. Taste and add more salt or pepper as needed.
7. Cook the vegetables and meat:
   Heat the olive oil in a large skillet over medium high. Add the onion, carrots, and celery, and sauté until they begin to soften, about 4 minutes.

   Add the garlic, thyme, beef, salt, and a generous shower of freshly ground black pepper. Sauté until the meat is crumbly and no longer pink. Add the peas, tomato paste, wine, chicken broth, and Worcestershire sauce. Adjust the heat so the liquid simmers.

   Simmer, stirring occasionally, until the liquid reduces slightly and the flavors brighten, about 10 minutes. Taste and add more salt if needed.

   Alison Bickel

   Alison Bickel

   Alison Bickel

8. Heat the olive oil in a large skillet over medium high. Add the onion, carrots, and celery, and sauté until they begin to soften, about 4 minutes.
9. Add the garlic, thyme, beef, salt, and a generous shower of freshly ground black pepper. Sauté until the meat is crumbly and no longer pink. Add the peas, tomato paste, wine, chicken broth, and Worcestershire sauce. Adjust the heat so the liquid simmers.
10. Simmer, stirring occasionally, until the liquid reduces slightly and the flavors brighten, about 10 minutes. Taste and add more salt if needed.
11. Assemble the casserole:
    Transfer the meat and vegetable mixture to a baking dish, such as an 8-inch square baking pan, 9-inch round cake pan, or 1 to 1 1/2-quart oval baking dish. Spoon the cauliflower/potato mash evenly over the beef. Scatter the cheese on top.

    Alison Bickel

    Alison Bickel

    Alison Bickel

12. Transfer the meat and vegetable mixture to a baking dish, such as an 8-inch square baking pan, 9-inch round cake pan, or 1 to 1 1/2-quart oval baking dish. Spoon the cauliflower/potato mash evenly over the beef. Scatter the cheese on top.
13. Bake:
    Set on a baking sheet and bake until the juices bubble and the top is lightly browned, about 25 minutes. Feel free to set briefly under a broiler to brown further.

    Remove from the oven and serve.

    Did you love the recipe? Give us some stars and leave a comment below!

14. Set on a baking sheet and bake until the juices bubble and the top is lightly browned, about 25 minutes. Feel free to set briefly under a broiler to brown further.
15. Remove from the oven and serve.
16. Did you love the recipe? Give us some stars and leave a comment below!