Healthy Shepherd’s Pie

1 . Stage

Preheat the oven to 400°F

2 . Stage

Cook the potatoes and cauliflower: Put the potatoes into a medium saucepan and cover by 2 inches with cold water. Add enough salt so the water tastes pleasantly of the sea (about 2 teaspoons). Bring to a boil over high heat. After 3 minutes at a full boil, add cauliflower and cook until the vegetables are tender enough to easily slide a knife through, another 4 to 6 minutes. Drain well and return to the cooking pot.

3 . Stage

Create the creamy mash: Add the olive oil, milk, salt, and several grinds of black pepper. Use a potato masher to blend everything into a creamy mash. Taste and add more salt or pepper as needed.

4 . Stage

Cook the vegetables and meat: Heat the olive oil in a large skillet over medium high. Add the onion, carrots, and celery, and sauté until they begin to soften, about 4 minutes. Add the garlic, thyme, beef, salt, and a generous shower of freshly ground black pepper. Sauté until the meat is crumbly and no longer pink. Add the peas, tomato paste, wine, chicken broth, and Worcestershire sauce. Adjust the heat so the liquid simmers. Simmer, stirring occasionally, until the liquid reduces slightly and the flavors brighten, about 10 minutes. Taste and add more salt if needed.

5 . Stage

Assemble the casserole: Transfer the meat and vegetable mixture to a baking dish, such as an 8-inch square baking pan, 9-inch round cake pan, or 1 to 1 1/2-quart oval baking dish. Spoon the cauliflower/potato mash evenly over the beef. Scatter the cheese on top.

6 . Stage

Bake: Set on a baking sheet and bake until the juices bubble and the top is lightly browned, about 25 minutes. Feel free to set briefly under a broiler to brown further. Remove from the oven and serve.