Ingredients

Cauliflower Mash

• 1 head cauliflower, cut into florets
• 2 tbsp butter
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Filling

• 1 tbsp oil
• 2 lbs lean ground beef
• 1 yellow onion, finely diced
• 1 celery rib, finely diced
• 2 garlic cloves, minced
• 2 tsp Worcestershire sauce
• 2 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 3 tbsp tomato paste
• 1 cup beef broth
• 2 cups frozen peas and carrots
• 1/2 cup frozen corn kernels
• Salt and pepper to taste

Preparation

Steam the cauliflower in a large pot for 12 to 15 minutes, or until tender. Using a potato masher, the mash cauliflower and add butter, parsley, salt, and pepper. If the cauliflower mash is too thick, thin out with a splash of milk. Set aside.
To make ground beef mixture, In a large skillet, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 6 to 8 minutes. Add onion and cook for 2 to 3 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in broth, tomato paste, Worcestershire sauce, rosemary, and thyme. Reduce to a simmer and cook for 10 to 15 minutes, or until beef broth has mostly evaporated. Stir in frozen vegetables and transfer the mixture to an oven-safe baking dish. Top with cauliflower mash.
Bake at 400ºF for 25 to 30 minutes.
Enjoy immediately or store in the refrigerator for up to 3 days.