| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 650 |
| Total Fat | 37 g |
| Saturated Fat | 18 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 9 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 117 mg |
| Sodium | 1120 mg |
Reviews
Tried it for the first time tonight and it was delicious! Definitely will be making again. Followed the recipe exactly except I didn’t have cream cheese for the potatoes but I did have heavy cream. Used plant based meat and my meat eating husband gave it two thumbs up! Made 2 individual servings and froze the rest of the meat mixture for another time. Thank you Mary!
Loved it, and used impossible meat instead of beef. I would double the filling because the ration of filling to potato/cauliflower was off.
Made this tonight after seeing it made this past weekend on your show. It was delicious!! The potatoes are amazing and I think that this is how I will make mashed potatoes from now on! I did use onion and chive cream cheese as that is what I had on hand. Great recipe! Next I am going to make your squash and apple galette!
mmmmm!
Substituted the plant-based meat for ground lamb because that’s what we had on hand.
Left out the peas because we don’t do peas at my house. 😉
Very, very satisfying and enjoyable to eat. Thank you for another great recipe. Will make again.
Substituted the plant-based meat for ground lamb because that’s what we had on hand.
Left out the peas because we don’t do peas at my house. 😉
Very, very satisfying and enjoyable to eat. Thank you for another great recipe. Will make again.
We loved it. My husband went back for seconds. I substituted ground turkey for the protein and it came out great!
Can people not leave a review if they haven’t tried the recipe! You bring down Mary’s rating on the recipe for something you’ve never tasted.
We really liked this recipe. It’s one I’ll make again. I did add some thyme and just beef, since I had a pound I left out the lentils. The topping with the cauliflower is delicious, you can’t even tell it has cauliflower in it. For the people that didn’t like it I’m wondering if they overcooked it? Cauliflower taste can get strong when overcooked.
This was the second time I made this filling with ground beef. Love the idea of adding lentils and used up some peas and edamame. Just did regular mashed potatoes and didn’t add the cheese (although my husband would like that addition just fine). Delicious!!
Delicious comfort meal for a chilly January evening!
I just made this today after watching the show.
I found that the recipe gives you the flexibility to use what you have and still be successful.
I didn’t have lentils, celery or beef so my filling was onion, carrots, kale, peas, and meat substitute.
It turned out yummy! Thank you, Mary!
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I found that the recipe gives you the flexibility to use what you have and still be successful.
I didn’t have lentils, celery or beef so my filling was onion, carrots, kale, peas, and meat substitute.
It turned out yummy! Thank you, Mary!
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