Mashed Cauliflower and Potato Shepherd's Pie

1.Preheat your oven to 200°C (400°F).

2.Place the cubed potatoes in a large pot of salted water, bring to a boil, and cook for 10 minutes. Add the cauliflower florets to the same pot and continue boiling for another 10-12 minutes until both are very tender.

3.While the vegetables boil, heat olive oil in a large skillet over medium-high heat. Add the onion and carrots, sautéing for 5-7 minutes until softened.

4.Add the ground meat to the skillet, breaking it up with a spoon, and cook until browned. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.

5.Pour in the beef broth, Worcestershire sauce, and dried thyme. Simmer for 10 minutes until the liquid has reduced and thickened into a gravy, then stir in the frozen peas and season with salt and pepper.

6.Drain the cooked potatoes and cauliflower thoroughly. Return them to the pot and mash with butter and milk until smooth and fluffy. Season with salt and pepper to taste.

7.Transfer the meat mixture into a 9x9 inch baking dish, spreading it into an even layer.

8.Spread the cauliflower and potato mash over the top of the meat, using a fork to create decorative peaks. Sprinkle with cheddar cheese if desired.

9.Bake for 25-30 minutes until the topping is golden brown and the filling is bubbling around the edges.

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