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Freezer-to-Oven Cauliflower Cottage Pie
Andre Lewis

Freezer-to-Oven Cauliflower Cottage Pie

Cauliflower mash freezes more reliably when blended with potato, which supplies enough starch to hold the top. Beef, carrots and peas sit in sturdy brown gravy underneath. The frozen foil pan goes straight into the oven and receives an uncovered finish only after the center is hot.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 1 large cauliflower cut into florets
  • 1 pound russet potatoes peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1 1/2 teaspoons kosher salt divided
  • 1 1/2 pounds 85% lean ground beef
  • 1 medium onion diced
  • 2 carrots diced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas

Method
 

  1. Boil cauliflower and potatoes until tender, drain very well and mash with butter, milk and 3/4 teaspoon salt.
  2. Brown beef, onion and carrots and drain. Add tomato paste and flour for 1 minute, then broth, Worcestershire, remaining salt and pepper and simmer until thick; fold in peas.
  3. Cool the filling 15 minutes, spread in a freezer-safe 9-by-13-inch foil pan and top with mash. Cool completely, wrap in plastic and two layers foil, label and freeze up to 3 months.
  4. Remove plastic and bake from frozen, covered, at 375°F for 60 minutes.
  5. Uncover and bake 15 to 20 minutes more until 165°F in the center and browned in spots. Rest 15 minutes.