Lower Fat Shepherd’s Pie

Make the cauliflower puree first: combine the cauliflower and stock in a small pot.

Bring to a boil, uncovered and cook until there is almost no liquid left and the cauliflower is just beginning to caramelize (this is key for a good texture – too much liquid results in a runny puree), about 30 minutes on medium-high heat.

While the cauliflower cooks, prepare the meat sauce. Sprinkle the gelatin over the chicken stock and set aside to let it rehydrate.

Preheat the oven to 425ºF.

Add the ground beef to a large non-stick pan (no need to add oil, it will release a bit of fat. stir with a silicon spatula to break it up into small pieces as you cook it. Cook until no longer raw, about 10 minutes total. Remove most accumulated oil, if the meat has released any, leaving about 1 teaspoon in the pan.

Add the onion and celery to the meat and continue to cook over medium-high heat until the onions are soft and translucent, stirring often, about 5 minutes. Add the garlic and tomato paste and cook, stirring constantly until fragrant, about one minute more.

Add the wine, thyme, bay leaves, Worcestershire, soy sauce, and fish sauce, and reduce the liquid volume by half, about 5 minutes. Add the stock and gelatin mixture and cook at a simmer until the liquid in the sauce is reduced by half again and is thick. Taste and adjust seasoning with salt and pepper, as desired. Stir in frozen peas, if using.

Finish the cauliflower: using an immersion blender, puree the cauliflower until completely smooth. You can also transfer everything to a traditional blender and puree. Add in butter and stir to combine. Season to taste with salt and pepper. Set aside.

Layer the meat mixture into the bottom of an 8×8-inch pan. Alternatively, portion into individual serving gratin dishes. Top with the cauliflower puree and sprinkle with Parmesan, if using.

Bake at 425ºF for 15-20 minutes, or until golden. Let stand 10 minutes before serving.