Description
A comforting cottage pie filled with a rich meat sauce, and topped with creamy whipped cauliflower.
Ingredients
Scale
1 lb. ground beef, 93/7
10 ounces corned beef, diced
1/2 cup carrots, diced
1/3 cup celery
4 ounces tomato paste
1/2 cup red wine
1 1/2 beef stock
1 cup peas
1 1/2 cup pearl onions
6 cups cauliflower
1/2 cup plain greek yogurt
3 tablespoons butter, melted
1/4 cup light sour cream
1/4 cup milk
1/4 tsp white pepper
1 tsp salt
1/8 tsp cayenne
2 tablespoons fresh dill
2 tablespoons heavy cream
Instructions
- Cook the corned beef as instructed on the packaging. Weigh, (or eye if you are good) 10 ounces, and dice. (Preferable to cook the night before.)
- Steam the cauliflower until tender. Remove from water. Set aside to cool.
- Place the ground beef in a skillet and brown. Remove, and leave about a tablespoon of fat behind.
- Saute carrots and celery for 1 minute in the same skillet, then return the beef to the pan with the diced corned beef.
- Add the red wine. Allow to cook down for a couple of minutes, then add tomato paste, and cook for about 5 minutes.
- Add beef broth, and cook until most of the broth has reduced and the mixture is thick.
- Turn heat off. Add onions, and peas.
- While the meat mixture is cooking down, place cauliflower in food processor with all remaining ingredients, and half of the milk. Whip to desired consistency adding more milk if needed.
- Place meat sauce in a large casserole dish. Top will cauliflower mixture.
- Bake at 425 degrees for 40 minutes.
Notes
*If serving to a group of people, pipe the cauliflower mixture for visual appeal.
*You can also add grated cheese into the cauliflower mixture if desired. (Sharp white cheddar is a great choice.)
