Cottage Pie with Mashed Cauliflower #eattheworld

This month's Eat the World Challenge is hosted by Evelyn of CulturEatz, and takes us to England!  I'm joining several bloggers as we explore and try recipes from around the world on the 10th of each month.

This month, I'm sharing Cottage Pie - a great, hearty old-fashioned dish  that, like many Americans, I mistakenly called Shepherd's Pie for many years. But Shepherd's Pie is made with lamb or mutton - when it's made with beef, it's Cottage Pie.

I haven't made this in awhile, but when I have, I usually use leftover mashed potatoes. This time around, I decided to make it low-carb and switched it up for mashed cauliflower.  It worked out well and was even better the next day as leftovers!  The next time I do this, I'm going to make up the mashed cauliflower the day before and let it chill overnight to give it some extra time to thicken up.

This can also be made when any leftover vegetables you have on hand.

Cottage Pie with Mashed Cauliflower
serves 4
recipe inspired by Living Chirpy

Filling:
1 lb ground beef
2 Tblsp. Worcestershire Sauce
2 Tblsp. olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, minced
2 tsp. Italian seasoning
1 14 oz. can diced tomatoes
2 cups beef broth
1 3 oz. can tomato paste
Salt & Pepper to taste

Topping:
1 head of cauliflower, cut into chunks
1/2 stick of butter
2 tsp. garlic powder
Salt & pepper to taste
1/2 cup heavy cream
1/4 cup grated Parmesan
1 cup shredded cheddar cheese

Put cauliflower chunks into the top of a steamer pot over boiling water, and cook until tender (20-30 minutes).

Put steamed cauliflower into a blender, along with butter, garlic, salt, pepper, and cream and whip to a puree.  Fold in half the cheddar, mixing to melt the cheese in the hot cauliflower. Set aside. (Or overnight in the refrigerator).

Brown the ground beef and season with Worcestershire sauce, salt and pepper.  Add oil, onions, carrots and celery, and cook on medium heat until the vegetables are softened.

Add broth, tomatoes, tomato paste and Italian seasoning and simmer for about 45 minutes until vegetables are fully tender and liquid has cooked down and thickened.

Turn meat and vegetable filling into a casserole dish and spread evenly.  Top with the cauliflower mash, and sprinkle remaining cheese over the top.

Bake for 30 minutes, then give it 5 minutes under the broiler until bubbly and slightly browned.

Enjoy!

Check out all the wonderful English dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Camilla: Britain's Favorite Game Bird: Roasted Pheasant 

Juli: Lancashire Hotpot with Lamb 

Lynda: Cottage Pie with Mashed Cauliflower Topping 

Loreto and Nicoletta: Toad in the Hole, a Taste of Great Britain 

Simply Inspired Meals: Wizarding World Beef and Guinness Stew 

Margaret: Easy Fish and Chips and Mushy Peas 

Wendy: Venison Shepherd’s Pie 

Amy: Leaky Cauldron Mini Cottage Pie 

Sue: English Crumpets