Beef & Cauliflower Cottage Pie

STEP BY STEP

Let’s make it.

1. Heat the oven to 400°F (200°C), conventional heat. Steam the cauliflower over simmering water for 12–15 minutes, until very tender. Let it stand in the steamer off the heat for 3 minutes so excess moisture can escape.
2. Meanwhile, heat the olive oil in a large skillet. Cook the onion, celery and mushrooms for 7–8 minutes, until their liquid has mostly evaporated.
3. Add the beef and cook for 7–9 minutes, breaking it up, until it reaches 160°F (71.1°C). Stir in the garlic and tomato paste for 1 minute.
4. Add the measured water, thyme, half the salt and all the pepper. Simmer uncovered for 8 minutes, until thick enough that liquid does not pool around the filling.
5. Mash or blend the drained cauliflower with the butter, half the cheddar and remaining salt. Spoon the beef filling into a dish sized to keep the filling the same depth (roughly 20 × 25 cm for the original recipe). Spread the cauliflower over it and scatter with the remaining cheddar.
6. Bake for 20–25 minutes, until bubbling around the edges and golden on top. Rest for 5 minutes, then divide into 4 servings with all the filling juices.

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗