Gluten-Free Cottage Pie

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large skillet, cook the about 450 g ground beef over medium-high heat until it is browned all over. Drain off any extra fat from the skillet.
3. 3Add the 1 medium onion, 2 medium carrots, and 2 stalks celery to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. 4Stir in the 2 cloves garlic, 1 cup beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5While the beef mixture is simmering, place the 1 large head cauliflower into a pot and cover it with water. Bring to a boil over high heat, then reduce heat to medium and cook until the cauliflower is very tender when poked with a fork, about 15-20 minutes. Drain the cauliflower very well.
6. 6Transfer the drained cauliflower to a food processor or a large bowl. Add the 1/4 cup milk and 2 tbsp butter. Process or mash until the cauliflower is smooth and creamy. Stir in the 1/2 cup cheddar cheese.
7. 7Pour the beef mixture from the skillet into a baking dish. Spread the cauliflower mash evenly over the top of the beef mixture.
8. 8Bake in the preheated oven for 20-25 minutes, or until the cauliflower topping is lightly golden brown and the beef mixture is bubbling around the edges.
9. 9Let the cottage pie cool for at least 5 minutes before serving. This allows the filling to set slightly.

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