Turkey-Sausage Shepherd’s Pie with Cauliflower Mash

Instructions

1. 1

   Heat the oven to 400°F. Steam or boil the cauliflower until very tender, about 10 minutes. Drain it well—this is important, dear, or your mash may turn watery.

2. 2

   Mash or blend the cauliflower with the butter, milk, 1/4 cup Parmesan, 1/2 teaspoon salt, and a few grinds of pepper. Taste and adjust the seasoning.

3. 3

   Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the turkey, sausage, onion, and carrots. Cook for 7–9 minutes, breaking up the meat, until browned and the vegetables begin to soften.

4. 4

   Stir in the garlic, tomato paste, thyme, rosemary, and flour. Cook for 1 minute so the flour loses its raw taste.

5. 5

   Pour in the broth and Worcestershire sauce. Simmer for 5–7 minutes, stirring occasionally, until thickened. Fold in the peas, then taste for salt and pepper.

6. 6

   Spread the cauliflower mash over the filling. Drag a fork across the top to make little ridges—those golden edges are the best part. Dot with the remaining butter and sprinkle with the remaining Parmesan.

7. 7

   Bake for 20 minutes, then broil for 1–2 minutes if you’d like a deeper golden top. Rest for 5 minutes before serving so the filling settles nicely.