Description
This Cottage Pie with Horseradish Cauliflower Mash includes a savory ground beef base with tender carrots, peas, and green onions, then topped with a creamy and lightly spiced horseradish cauliflower mash. I like to cook the filling in a Dutch oven so it can go directly into the oven after being topped with mash, making this dish super easy for weeknights. This warm and cozy dish is hearty without being heavy, and perfect for the fall and winter months.
Ingredients
For filling:
- 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + 1 clove minced garlic)
- 2 lb ground beef (may sub for ground turkey)
- 120 g (about 1 1/2 cups) green onion, chopped
- 255 g (about 1 1/2 cups) frozen peas (may omit or sub for diced celery for Whole30)
- 230 g ( about 1 1/2 cups) carrots, peeled and diced
- 8 g (about 1/4 cup) fresh parsley, chopped (may sub for 1 tbsp dried)
- 2 tsp ground cumin
- 1 tsp Kosher salt
- 1/2 tsp cracked black pepper
For cauliflower mash:
- 1 large head (about 900-1000 g) cauliflower, cut into florets
- 3 tbsp water
- 3 tbsp unsalted butter (or ghee for Whole30)
- 6 tbsp heavy cream, divided (may sub for water or coconut milk for Whole30)
- 3 tbsp creamed horseradish (may sub for 1 1/2 tsp pure horseradish paste for Whole30)
- 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + 1 clove minced garlic)
- 1- 1 1/2 tsp Kosher salt, to taste
- 1/4 tsp cracked black pepper
- 1 1/2 tbsp chives, chopped, divided
Instructions
Preheat oven to 375 F / 190 C.
For the filling:
- In a large dutch oven or cast-iron skillet over medium-high heat, add ground beef. Brown beef until it's mostly brown with a few pink steaks, then drain excess grease.
- Add garlic oil and lower heat to medium. Add carrots and green onions to the meat mixture and cook 2-3 minutes, stirring often.
- Add frozen peas, parsley, cumin, salt, pepper. Stir gently and cook for an additional 2-3 minutes or until peas and carrots are cooked through. Taste for salt and pepper and adjust if needed, then remove from heat.
For the cauliflower mash:
- In a large, microwave-safe bowl combine chopped cauliflower, water, butter, and half of the heavy cream.
- 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. If not, return to the microwave to cook in 3-minute bursts until tender.
- Add cauliflower, the other half of the heavy cream, horseradish, garlic oil, salt, and pepper to your food processor. Pulse until well-blended and creamy.
- Stir in half of the chives until well incorporated and taste for salt and pepper. Adjust if needed.
- Spread the cauliflower mixture over the top of your meat and veggie mixture.
- 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. Sprinkle with the remaining chives and serve warm.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
1/24/22 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 515
- Sugar: 6 g
- Sodium: 664 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Carbohydrates: 22 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 135 mg