Caitlin Bensel; Food Styling: Blakeslee Giles; Prop Styling: Audrey Davis
Active time:
30 min.
Total time:
45 min.
Yield
Serves 8 (serving size: about 1 ½ cups)

Nobody would dare turn down a dish this savory or satisfying. The mixture of Yukon potatoes and cauliflower makes for a topping that’s almost velvety, while the combination of lamb and meat provides A-plus flavor and taste. Lamb tenderloin can be hard to find, but you can buy lamb chops or lamb rib chops and cut the meat off the bone—or, you could substitute more beef for the lamb and turn this into a cauliflower cottage pie.

How to Make It

Step 1

Combine cauliflower, potato, milk, butter and 1 tsp salt in a medium saucepan. Heat over medium-high heat for about 5 minutes or until starting to steam. Cover, reduce heat to medium-low and cook 25 minutes or until potatoes are tender. Place cauliflower mixture in a food processor; process until smooth.

Step 2

Heat oil in a large 12-inch skillet over medium-high heat. Sprinkle beef and lamb with ½ tsp salt and pepper. Add meat to pan; cook 5 minutes or until browned (do not stir). Remove from pan with a slotted spoon. Add onion and carrots to pan; cook 5 minutes or until onions are tender, stirring occasionally. Add tomato paste; cook 30 seconds, stirring frequently. Add wine; cook 30 seconds or until nearly evaporated, stirring constantly. Add flour to pan; cook 30 seconds, stirring constantly. Add broth and remaining ½ tsp salt to pan; bring to a boil. Cook 1 minute, stirring frequently. Remove from heat and add beef mixture and peas.

Step 3

Preheat broiler to high with rack 6 inches from broiler.

Step 4

Place beef mixture in a 2 ½ quart baking dish. Top with cauliflower mixture. Broil 4-6 minutes or until top is lightly browned.

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