Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Hachis parmentier avec une purée de chou-fleur

Shepherd's Pie with Cauliflower Mash

Name: Shepherd's Pie with Cauliflower Mash
Yield: Serves 2 servings
Ingredients: 1 head cauliflower; 2/3 cup potatoes (about 160 grams); 1 shallot; 1 clove garlic; 7 oz ground beef (about 200 grams); 2 tablespoons tomato paste; 1 tablespoon dried thyme; 1/2 cup shredded aged gouda (about 50 grams); 1 teaspoon sugar; 1 tablespoon butter

Soö dS @SoodS

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Shepherd's Pie with Cauliflower Mash

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Ingredients

Serves 2 servings

1 headcauliflower
2/3 cuppotatoes (about 160 grams)
1shallot
1 clovegarlic
7 ozground beef (about 200 grams)
2 tablespoonstomato paste
1 tablespoondried thyme
1/2 cupshredded aged gouda (about 50 grams)
1 teaspoonsugar
1 tablespoonbutter

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Steps

1

Cut the cauliflower into florets and slice the stems into 1/2- to 3/4-inch pieces. Peel the potatoes and cut them into 1/2- to 3/4-inch cubes. Finely chop the shallot and garlic.
2

Place the potatoes and cauliflower in a pot, add salt, and pour in enough water to cover. Bring to a boil and cook for 15-17 minutes, or until a knife easily pierces them. Reserve a little of the cooking water, then drain the potatoes and cauliflower. Set aside.
3

Meanwhile, heat a small drizzle of olive oil in a skillet over medium-high heat. Sauté the shallot for 1-2 minutes. Add the ground beef, tomato paste, sugar, dried thyme, and garlic. Cook for 3-4 minutes, breaking up the meat with a spatula, until browned. Season with salt and pepper, then deglaze with 1-2 tablespoons of water per person. Stir and remove from heat.
4

Preheat the oven to 425°F (220°C) on broil. Mash the potatoes and cauliflower with a potato masher. Add the butter and a little reserved cooking water or a splash of milk for creaminess. Season with salt and pepper, and mix well.
5

Spread the beef mixture in a baking dish. Top with the cauliflower mash and sprinkle with shredded gouda. Bake for 8-10 minutes on the top rack, or until the cheese is golden and bubbly.
6

Cut the casserole into portions to help it cool faster. Serve on plates.