The New Cottage Pie
  • 2 tablespoons olive oil
  • 2 medium onions
, cut into medium dice
  • 3 medium carrots
, cut into medium dice
  • 2 medium celery stalks, cut into medium dice
3 garlic cloves
, minced
  • 1 l ground beef
  • 3 tablespoons all-purpose flour
  • ¾ cup red wine
  • 3 cups chicken broth
, divided
  • ¼ cup Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 cans (15 to 16 ounces) pinto beans, drained
  • ¼ cup chopped fresh parsley
  • 2 medium heads cauliflower
, trimmed and broken into florets
  • ¼ cup milk
  • ¾ grated parmesan, divided
  1. Heat oil over medium-high heat in a large deep skillet. Add onions, celery, and carrots; sauté until softened, about 5 minutes. Add garlic and cook for a minute or so longer. Add ground beef and cook, stirring to break it up, until no longer pink, 4 to 5 minutes longer. Stir in flour until completely incorporated, then wine; simmer for a few minutes, then add 2 cups of the broth, Worcestershire, tomato paste, thyme, and beans. Bring to a simmer, reduce heat to medium-low and simmer until liquid reduces to thin gravy consistency, about 20 minutes.
  2. While filling cooks, adjust oven rack to middle position and heat oven to 400 degrees. Place cauliflower and remaining 1 cup of broth in a large pot. Turn burner on high and steam until cauliflower is very tender and broth has almost evaporated, 8 to 10 minutes. Transfer to a blender and process, adding milk and stirring florets between pureeing, until smooth. Stir in half the cheese.
  3. Turn filling into a 13- by 9-inch casserole or similar size baking dish. Spread cauliflower over the filling and sprinkle with remaining cheese. Bake until filling is bubbly and cheese is golden brown, 20 to 25 minutes.
Recipe by Three Many Cooks at