If you don’t have a piping bag, use a zip top bag and cut the corner off.

Equipment Needed

Measuring cups and spoons, large skillet, potato masher, food processor, bowl, spatula, medium sized pot and a piping bag


Fill a large pot with water and bring to a boil. Chop the cauliflower into florets and dice potatoes into 1” cubes. Boil the florets until tender, remove with a slotted spoon and transfer to a food processor. 

Add the garlic butter into the food processor and purée until smooth. 

Place the diced potatoes into the boiling water the cauliflower was in and boil until tender. Transfer the potatoes to a bowl and add the cauliflower purée. Season liberally with salt and pepper and use a potato masher to mash until smooth.

Transfer the finished cauliflower mashed potatoes into a piping bag and set aside. 

Place the frozen carrots, celery and onions into a skillet with the olive oil and sauté for three minutes. Add the ground beef and cook until browned. Add the tomato paste, beef stock and salt and pepper to taste. Cook until the liquid is gone and then add the frozen peas. 

Pipe the mashed potatoes onto the beef mixture. Start on the outside of the pan and work your way into the centre. Place the whole pan under the broiler for 10-15 minutes to brown the potatoes.