• Preheat oven to 400°F.

The Mash

• Remove core and cut the cauliflower into florets.
• Toss cauliflower florets in 1 tbsp of olive oil and a bit of salt.
• Bake the cauliflower in a preheated oven for 30 minutes until the edges are slightly charred.
• Place cauliflower into a blender with egg yolk, butter and sour cream. Adjust seasoning if needed.

The Filling

• In a large pan over medium high heat add 1 tbsp of olive oil and 1 tbsp butter. 
• Add the diced carrots, celery, and onion to the pan. Saute for approx. 5 minutes until the onion are translucent.
• Add the minced garlic cloves and sauté for another 1-2 minutes.
• Add the ground beef and cook until brown, about 5 minutes. Season with salt and pepper.
• Stir in tomato paste and Worcestershire sauce. Cook for 1 minute.
• Add red wine and herbs. Simmer for approx. 8 minutes until wine is completely reduced.
• Add frozen peas and beef broth. Simmer for approx. 5 minutes until reduced. Adjust seasoning if necessary.

Assembly

• Using a slotted spoon, transfer the filling to a 9x9 baking dish.
• Top with the blended cauliflower mash followed by the grated sharp cheddar cheese.
• Bake for 25 minutes. Optional: Broil for the last couple of minutes to brown the top.