Name: Cottage Pie
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon butter (14 grams); 1 carrot, peeled and diced; 1 stalk celery, diced; 1 small yellow onion, finely diced; Kosher salt and freshly ground black pepper; 1 garlic clove, finely minced; 340 to 350 grams lean ground beef or plant-based beef alternative (about 12 ounces); 1/2 cup canned lentils, rinsed and drained; 1 tablespoon all-purpose flour (8 grams); 1 tablespoon tomato paste (15 milliliters); 1 tablespoon Worcestershire sauce (15 milliliters); 3/4 cup mushroom broth or low-sodium beef broth (190 milliliters); 1/2 cup frozen peas and/or corn (65 grams); 2 large yellow flesh potatoes, peeled or unpeeled, halved lengthwise and quartered; 1 garlic clove; Kosher salt; 1/4 small head cauliflower, cut into florets; 2 tablespoons 2% or whole milk (30 milliliters); 2 tablespoons butter (28 grams); 2 tablespoons cream cheese, at room temperature (28 grams); 1 cup grated Cheddar, optional (100 grams)

Directions

Preheat the oven to 400 degrees F (200 degrees C).
For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
Allow the pie to cool slightly before serving.

Cottage Pie

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