Ingredients
3 tablespoons Olive oil
3 cloves Garlic
1 tablespoon Dried Oregano
2 Carrots - large, diced
3 Celery - sticks, diced
2 Onions, large
.5 package Peas, frozen
2 Cauliflower, large heads, cut into florets
3 teaspoon Salt
2 pounds Ground Beef, salted
3 tablespoon Tomato paste
1.5 cup Beef stock
.25 cup Red Wine vinegar
3 ounce butter
2 Thyme leaves
1 teaspoon Paprika
3 tablespoon English Cheddar, white preferably aged, grated
Preparation
Place large saucepan over high heat & place the cauliflower in the veggie steamer for 15 minutes, heat the oven to 350
Add the olive oil, garlic, oregano, onion, celery and .5 cup of beef broth and saute for 5 minutes until the onion becomes translucent
Add the salted ground beef (or ground beef plus salt), stirring continuously to break apart meat while it browns
Add the tomato paste and stir well
Add the carrots, beef stock and red wine vinegar. Simmer, uncovered for 20 minutes until liquid is reduced
Add the peas and thyme and simmer for 5 minutes before removing from the heat
Spoon the beef mixture into the casserole dish and set aside
Blend the cauliflower in a blender, add the butter, salt and pepper to taste, blend until smooth
Spoon the cauliflower mixture on the meat in the caserole dish
Sprinkle with cheese and paprika
Bake the pie in the oven for 25-30 minutes until the mash is golden brown
Serve immediately or chill and store in the fridge for upto 1 week
