Curried Beef and Cauliflower Shepherd's Pie

Instructions

1. 1

   Preheat the oven to 200°C / 400°F.

2. 2

   Peel and chop the potatoes. Cut the cauliflower into florets.

3. 3

   Place the potatoes in a large pot of water, bring to a boil, and cook for 8 minutes. Add the cauliflower and continue cooking for 10–12 minutes, or until both are very tender.

4. 4

   Drain the potatoes and cauliflower well. Return them to the pot and mash with the milk and butter until mostly smooth. Set aside.

5. 5

   Finely chop the onion, dice the carrots, and mince the garlic.

6. 6

   Heat the olive oil in a large skillet over medium heat. Add the onion and carrots, then cook for 5–6 minutes until softened.

7. 7

   Add the garlic and cook for 1 minute until fragrant.

8. 8

   Add the lean ground beef and cook for 6–8 minutes, breaking it up with a spoon, until browned and cooked through.

9. 9

   Stir in the curry powder and tomato paste. Cook for 1–2 minutes to deepen the flavor.

10. 10

    Pour in the beef broth and stir well. Simmer for 5–7 minutes until the mixture thickens slightly.

11. 11

    Stir in the green peas and cook for 2 minutes.

12. 12

    Transfer the curried beef mixture to a baking dish and spread it into an even layer.

13. 13

    Spoon the cauliflower-potato mash over the beef filling and spread it evenly to cover the top.

14. 14

    Bake for 20–25 minutes, until the filling is bubbling and the topping is lightly golden.

15. 15

    Let the shepherd's pie rest for 5 minutes before serving.