A Twist on an English Classic: Cottage Pie with Mashed Cauliflower Topping – Recipe

This Cottage Pie is perfect for a cold winter day

As I posted a few weeks ago, I’ve been craving Shepherd’s Pie. The traditional English dish is hearty, perfect for a chilly winter day. My first day in St. Louis for winter break warranted such a dish, and boy, was it delicious.

Now the difference between Shepherd’s Pie and Cottage Pie is the meat that is used for the filling. Though many refer to the dish collectively as Shepherd’s Pie, a true Shepherd’s pie contains lamb meat. Since we prepared the dish with beef (although you could use any ground meat, including turkey, chicken, lamb, veal, or even sausage), it is technically a Cottage Pie.

The true twist comes with our topping. The traditional Shepherd’s Pie and Cottage Pie is topped with mashed potatoes. For a different flavor experience, we elected to use mashed cauliflower with dill Havarti cheese.  Of course, you could always use mashed potatoes, but the mashed cauliflower provided a little bit different taste and texture that really complimented the dish. It also keeps it lighter, cutting the carbs and calories.

This was our first attempt at Cottage Pie, but this traditional dish is definitely going to become a staple at our house. Hearty, healthy, and packed with flavor and awesome textures, I’m going to say that those who say that the English can’t cook are sorely mistaken.

With the warm flavors of root vegetables, the thick stew-y gravy, and the savory, cheesy cauliflower topping, give this recipe a try on a cold day. It’ll warm you right up, providing health benefits while also being the ultimate comfort food.

Cottage Pie with Mashed Cauliflower Topping

Serves: 6-8

Ingredients:

• 1 to 1.5 lbs. ground chuck (you could also use regular ground beef, chicken, pork, sausage, lamb, etc).
• Approximately 12-16 pearl onions (fresh or frozen)
• 1 1b. mushrooms (we love mushrooms, so the more, the better!)
• 2 parsnips, sliced 
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 tbs. tomato paste
• 2-2 1/2 tbs. flour
• 1/2 to 3/4 c. frozen peas
• 2-3 tbs. worcestershire sauce
• 2 cloves garlic
• 1 head of cauliflower
• 2 oz. shredded Dill Havarti cheese (any soft cheese would do, but the dill adds a great flavor!)
• 1/3 c. sour cream (could sub Greek yogurt)
• 15 oz. beef broth (or enough so that the mixture becomes thick, not soupy)

Procedure

Prepare the mixture in a large stock pot. It should
be thick, but not soupy.

In a Dutch oven or other large pot, cook the ground meat with olive oil and worcestershire sauce, season with salt and pepper.

Havarti cheese with dill
added a great flavor dynamic

When ground beef is almost done, add the pearl onions and mushrooms, allow to cook, stirring occasionally for 3-5 minutes.

Add parsnips, carrots, and celery. Add the tomato paste until mixture turns a deeper red color.

Add flour, stir until flower begins to brown. Add beef broth (about 15 oz, or until thick, but not soupy)

Allow to cook for about 5 minutes. 

Meanwhile, boil the head of cauliflower until done (should be fairly soft). Strain and and mash (could

The cauliflower will get crusty and delicious. You could also
go the traditional route and make a mashed potato topping!

use food processor) with salt, pepper, sour cream, and shredded Dill Havarti.

After the filling mixture has cooked for about 5 minutes, and pearl onions are tender, transfer to a large, deep baking dish. Add the frozen peas and stir.

Top the filling with the mashed cauliflower mixture and bake uncovered at 350 for 15 to 20 minutes. The cauliflower should develop a nice "crust" on the top.

Remove from oven and allow mixture to cool before serving.

Bon Appétit!