Chili cottage pie with Cauliflower Mash Topping

"A variation on two traditional recipes – chili con carne and cottage pie - combine the two to give a mince base flavoured with chili and a Mashed Cauliflower Topping."

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Chili

  1              large  onion -- diced
  1              stalk  celery -- diced
  1              bell pepper -- diced
  2              cloves  garlic -- minced fine
  1              pound  lean ground beef
  1              tablespoon  chili powder
  1              teaspoon  dried oregano
  1              teaspoon  ground cumin
     1/2        teaspoon  salt
     1/2        teaspoon  hot sauce
  1              can  tomatoes, canned -- (16 ounce) undrained
  1              can  kidney beans, canned -- (15 ounce) undrained

Cauliflower Mash

  8             cups  cauliflower flowerets -- one head
  4             cloves  garlic -- crushed and peeled
     1/3       cup  0% Greek Yogurt - Plain
  4             teaspoons  olive oil -- divided
  2             tablespoons  cornstarch
     1/2       teaspoon  salt
     1/8       teaspoon  pepper
  1             teaspoon  paprika

Chili

Cook the beef, onion, celery, pepper and garlic in the saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes with their liquid, breaking up the tomatoes with a spoon or fork. This distributes the tomatoes evenly throughout the chili and makes serving the chili easier.

Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour, stirring occasionally.

Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Set aside.

Preheat Oven to 350F

Cauliflower Mash

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, add cornstarch then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired.

Cottage Pie

Spread the chili in a 2 quart greased casserole

Spread Cauliflower mash over chili

Bake for 1 hr. let rest 15 min. serve

Serving Ideas : Sprinkle with 1/2 shredded cheese after 45 min return to oven and finish baking

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Per Serving : 512 Calories; 29g Fat (50.6% calories from fat); 30g Protein; 34g Carbohydrate; 10g Dietary Fibre; 87mg Cholesterol; 992mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 4 Fat.

Serving Ideas : Sprinkle with 1/2 shredded cheese after 45 min return to oven and finish baking