Cottage Pie with Roast Cauliflower Topping

We love this recipe on a cold winter day! It’s also a great one for meal prepping. I’ve made this recipe, split it into five slices and had one slice for lunch every day for a week. If you don’t like Cauliflower, top with Sweet Potato Mash instead!

What You’ll Need:

• 1 container sliced mushrooms

• 1 container Trader Joes Mirepoix (or about 2 carrots, 1 onion and a whole lot of celery chopped)

• 1 TBSP and 1tsp ghee divided

• 1 can tomato paste

• 1tsp oregano

• 1tsp rosemary

• Salt and Pepper

• 1 TBSP Olive/Avocado Oil

• 1 lb ground beef (I used extra lean, but you could use whatever you wish!

• 1 head or 3 (12 oz) bags cauliflower florets

• Baking pan

• Cooking spray

• Saute Pan

• Food Processor/Blender

What to Do:

Roasted Cauli Mash

1. Lay your cauliflower florets in one layer on a baking sheet. Top with a little olive oil, salt, pepper, garlic powder (or you could roast some garlic cloves on the same sheet!)

2. Put in the oven for 20 minutes at 350. (While your cauliflower is cooking, you can begin the filling!)

3. After 20 minutes , stir it all around and bake for another 20, until the cauliflower is super crispy.

4. Put the florets in a high-speed blender/food processor with 1 TBSP of the ghee.

5. Blend until smooth! If it’s not smoothing out, you could add a little bit of compliant chicken broth/vegetable broth until the blender wheels get turning!

6. Season with salt and pepper and give it one last whirl.

Filling

1. Sautee your mushrooms and mirepoix in ghee until soft and onions are translucent. Remove from pan.

2. Add ground beef, season with salt and pepper. When beef is almost cooked (still a little pink), add the veggies back in and scoop in the can of tomato paste.

3. Mush it all around so it gets all mixed.

4. Coat a baking pan with cooking spray. Pack veggie and beef mixture into baking pan.

5. Top with mashed cali. Bake at 350 for 30-40 minutes until the edges start to get brown.

6. When it gets to that point, turn oven on broil and broil top for 2-3 minutes.

7. Remove from oven and let the dish rest for a while before cutting in to it (this will help hold it together).