Cottage Pie With Horseradish Cauliflower Mash

Step 1

In a large dutch oven or cast-iron skillet over medium-high heat, add garlic oil and ground beef. Brown fully and then drain excess grease.

Step 2

Lower heat to medium. Add green onions to the meat mixture and cook 2-3 minutes, stirring often.

Step 3

Add frozen pea and carrot mixture, parsley, cumin, salt, pepper. Stir gently and cook for an additional 4-5 minutes or until peas and carrots are cooked through. Taste for salt and pepper and adjust if needed.

Step 4

In a large, microwave-safe bowl combine chopped cauliflower and ghee.

Step 5

Microwave for 6 minutes. Remove from heat, stir to coat butter over the top of the cauliflower, and microwave for an additional 6 minutes. The cauliflower should be easily speared with a fork at this point.

Step 6

Add cauliflower, horseradish, garlic oil, salt, and pepper to your food processor. Pulse until well-blended and creamy. If you do not have a food processor, this can be done in a blender or even with a hand mixer, though I find it turns out creamiest in a food processor.

Step 7

Stir in chives until well incorporated and taste for salt and pepper. Adjust if needed.

Step 8

Spread the cauliflower mixture over the top of your meat and veggie mixture

Step 9

Place the pie in the oven and bake for 30 minutes. The top of the cauliflower mash should be starting to turn slightly golden by this point. Serve warm.