- 1 lb cauliflower florets
- 3 oz cream cheese
- 1/2 cup shredded parmesan cheese
- 2-4 oz heavy cream
- salt to taste
- 1 small onion finely chopped
- 1 lb ground beef or lamb
- 1/2 cup carrots cut into small cubes
- 1/2 cup frozen or fresh peas
- 1 cup beef broth
- 1 tsp rosemary finely chopped
- 1 tsp thyme finely chopped
- 2 tsp Worcester sauce
- 2 tsp tomato paste
- salt to taste
- 1/4 cup parmesan cheese shredded
- 1/2 tsp rosemary or thyme finely chopped
Parmesan Mashed Cauliflower
Cook cauliflower in boiling water until soft. Drain and remove cauliflower and pat dry. Add to food processor. Add in Parmesan cheese and cream cheese and blend until cauliflower is completely mashed.
Slowly add in heavy cream, 1 oz at a time, and blend until mashed cauliflower becomes creamy. You do need to be careful to not add too much liquid or the mashed cauliflower may become too thin. Season with salt as needed.
In a large skillet, add onions and ground beef. Bring skillet to medium high heat. Stir and crumble the ground beef as it cooks. Cook until onions are translucent and beef is browned.
Add in carrots, peas, broth, rosemary, thyme, Worcester sauce and tomato paste. Stir to evenly blend tomato paste and Worcester sauce. Add salt if needed. Bring mixture to a simmer and lower heat to medium. Allow mixture to simmer until broth has been reduced and slightly thickened.
Assembling the pie
Preheat oven to 350°F. Spread filling across a 7 x 11-inch casserole or baking pan.
Spread mashed cauliflower over meat filling. If desired, spread 1/4 cup shredded parmesan cheese across mashed cauliflower.
Bake for 20-25 minutes in preheated oven until edges of the mashed potatoes start to brown. Then set oven to low broil and cook a few more minutes until the cheese and surface is lightly browned. This should only take about 2-4 minutes, so I recommend watching the oven carefully.
If desired, top with 1/2 tsp rosemary or thyme before serving.
- You can use dried rosemary or dried thyme in place of fresh rosemary and thyme.
- Make sure you use a full one pound of cauliflower florets. This is after the outer leaves have been discarded. Otherwise you will not have enough mash to spread across the entire baking pan.
- Nutrition facts are calculated with 85/15 ground beef and 2 oz of heavy cream. It does not include salt.