Cheesy Cauliflower Shepherd's Pie with Beef

1.Preheat your oven to 200°C (400°F).

2.Steam or boil the cauliflower florets for 10-12 minutes until they are very tender, then drain thoroughly and pat dry with paper towels to remove excess moisture.

3.While cauliflower cooks, heat olive oil in a large skillet over medium-high heat. Add the minced beef and onion, cooking until the beef is browned and onions are translucent.

4.Stir in the minced garlic, tomato paste, thyme, salt, and pepper. Cook for 2 minutes until fragrant.

5.Pour in the beef broth and Worcestershire sauce. Simmer for 8-10 minutes until the liquid has reduced and thickened into a savory gravy, then spread the mixture evenly into a 9x9 inch baking dish.

6.Place the cooked cauliflower in a food processor with butter, heavy cream, garlic powder, parmesan, and half of the cheddar cheese. Blend until smooth and creamy.

7.Spread the cauliflower mash over the beef filling in the baking dish, smoothing it with a spatula. Sprinkle the remaining cheddar cheese on top.

8.Bake for 20 minutes, or until the cheese is melted and bubbling with golden-brown spots.

9.Let the pie rest for 5 minutes before garnishing with fresh parsley and serving.