Individual Cottage Pie with Cauliflower Mash

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Carrot, large
  • 1 Cauliflower head
  • 1 Celery stick
  • 2 Garlic cloves
  • 1 Onion
  • 4 Roma tomato
  • 1 tsp Thyme

• Canned Goods

  • 3 oz Tomato paste
  • 2 cups Vegetable broth

• Condiments

  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Salt/pepper

• Dairy

  • 1/2 stick Butter
  • 1/3 cup Cheese
  • 1/2 cup Heavy cream

Found on livingchirpy.com

Description

Ingredients

• 1 lb • ground beef
• 4 • roma tomato [diced]
• 1 • large carrot [diced]
• 1 • celery stick [diced]
• 1 • onion [diced]
• 1 tsp • thyme
• 2 cups • vegetable broth
• 3 oz • tomato paste
• 2 tbsp • Worcestershire sauce
• to taste • salt/pepper
• 1 • cauliflower head [cut into florets]
• 1/2 stick • butter
• 2 • garlic cloves [minced]
• 1/2 cup • heavy cream
• 1/3 cup • shredded cheese

Directions

• Preheat oven at 350ºF
• Brown the ground beef in a pan at a medium high heat.
• Add the onion, tomato, carrot, celery, thyme, vegetable broth, tomato paste, Worcestershire sauce and cook until the veggies are soft and the sauce thickens. (About 15 minutes)
• While the ground beef cooks, bring a pot of water to the boil and cook the cauliflower florets for 10 minutes.
• Melt the butter together with the garlic in a small pan.
• Once the cauliflower is cooked, toss it into a food processor and add the butter, garlic and cream. Blend until smooth and season with salt and pepper. Then stir 1/2 cup of cheese into the mash until its melted.
• Divide the ground beef equally into 4 8oz ramekins and top with the cauliflower mash.
• Sprinkle remaining cheese on top of the cauliflower mash.
• Bake for 20 minutes and under the broiler for about 5 minutes.
• Remove and garnish with roughly chopped parsley.