For the mashed cauliflower
- 1 large head of cauliflower
- 1/2 cup chicken/vegetable stock
- 1 clove of garlic
- Salt and pepper to taste
- 2 tbsp butter
- 1/2 cup grated Parmesan
For the filling
- 1/2 pound button/cremini mushrooms, chopped
- 2 pounds ground lamb or beef
- 1 fresh bay leaf
- 2 tbsp rosemary, finely chopped
- 1 onion, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, chopped
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 2/3 cup stock (beef/vegetable/chicken)
Topping
- 1/2 cup shredded cheddar cheese
For the mashed cauliflower
- Preheat oven to 400°F.
- Place cauliflower and garlic in a Dutch oven/pot with stock; bring to boil. Season with salt and pepper, cover pot and cook until very tender.
- Drain the cauliflower and mash till fine. Add parmesan and butter.
- Season with salt and pepper. Keep aside.
For the filling
- Heat a large pan over medium-high heat. Add oil and saute onions and garlic for a few minutes. Mix in the tomato paste.
- Add meat and cook till brown. Mix is mushrooms.
- Throw in the bay leaf, rosemary, celery, paprika, salt and pepper.
- Partially cover and sweat vegetables for 10 minutes.
- Pour stock and reduce heat to simmer to thicken a bit for another 5-10 minutes.
- Transfer filling to a casserole dish and top with even layer of cauliflower purée. Top with cheddar cheese.
- Bake the casserole until golden brown on top and bubbly at the edges.
