Imagine this: tender beef simmered in stout beer and rosemary, smothered under a cloud of cheddar cauliflower mash—so creamy, you’ll swear it’s potatoes. This isn’t just comfort food… it’s comfort food that loves you back
Ingredients & Caloric Breakdown – Two Servings
The ingredients for two generous servings are meticulously measured and listed below. We’ve also included the approximate calorie count for each dish, so you know precisely what’s on your plate.
For the Meat Base:
- 1½ teaspoons olive oil – 60 calories
- ¼ cup finely diced yellow onion – 16 calories
- 3 tablespoons diced carrot – 8 calories
- 3 tablespoons diced celery – 4 calories
- ½ pound (226g) 85% lean ground beef – 482 calories
- 1½ tablespoons all-purpose flour – 42 calories
- 1½ teaspoons tomato ketchup – 8 calories
- ½ teaspoon fresh rosemary, finely chopped – 0.5 calories
- ½ teaspoon salt – 0 calories
- 1/8 teaspoon freshly ground black pepper – 1 calorie
- ½ cup low-sodium beef broth – 8 calories
- ½ cup stout beer – 77 calories
- 1½ teaspoons soy sauce – 5 calories
- 3 tablespoons frozen green peas – 20 calories
For the Cauliflower Mash:
- 1¼ pounds (about ½ large head) cauliflower, cut into florets – 70 calories
- ¼ cup water – 0 calories
- 2½ tablespoons salted butter, melted – 255 calories
- ¼ teaspoon garlic powder – 2.5 calories
- ½ teaspoon salt – 0 calories
- 3½ ounces aged Irish cheddar, shredded – 400 calories
Here’s a step-by-step guide to making the Cheddar Cauliflower Mash, which is creamy, savory, and so delicious that it can be served as a side dish.
Step 1: Add about ¼ cup of water to steam the cauliflower in a large saucepan without overcooking it.
Add the cauliflower florets and cover the pan with a tight-fitting lid. Steam them gently for 10 to 12 minutes. You’ll know they’re ready when you can slide a knife through with zero resistance.
Pro tip: Avoid boiling the cauliflower. It tends to absorb too much water and becomes mushy, which is the last thing you want when making a rich, whipped mash.
Step 2: Once your cauliflower is perfectly tender, transfer it to a colander. Let it sit for about 5 minutes—don’t rush this step. The extra moisture needs to escape, or it’ll ruin the texture of your mash. Think of this as letting your cauliflower “breathe.” It gives the mash that light, fluffy texture that feels indulgent without being heavy.
Step 3: Now it’s time to transform that humble steamed cauliflower into a creamy, cheesy masterpiece.
Toss the florets into a food processor. Combine melted butter, garlic powder, and a pinch of sea salt. Please give it a few cycles to break it up before blending until it forms a silky, creamy mash. Once smooth, add a good handful of shredded Irish cheddar cheese. Pulse just enough to melt the cheese into the mixture; it will become rich, creamy, and very flavorful.
Optional: If your mash is too thick or your food processor requires a little assistance, add 1-2 tablespoons of warm milk or cream. This smoothes it out and adds a bit of richness.
Set aside the mash; it will be the highlight of your pie.
Part II: The Beefy Stout Filling – Deep, Savory Comfort
Now that our cheesy cauliflower mash is ready to go, let’s turn our attention to the heart of this dish: a rich, savory beef filling that’s been kissed by stout beer, rosemary, and caramelized vegetables.
Step 1: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, add chopped onion, diced carrots, and celery.
Cook the veggies for about 5 minutes, stirring occasionally, until they begin to soften, and the onions develop a bit of color. This step builds the foundation for flavor, so don’t rush it. Caramelization adds subtle sweetness and depth.
Step 2: Place the ground beef straight into the skillet. Using a wooden spoon or spatula, break it into little pieces. Cook until the meat is no longer pink and some of the edges are browning and crisping up.
Is it browning? That’s where all the flavors live. It produces small, caramelized morsels that elevate the dish from ordinary ground beef to something exceptional.
Step 3: Add a tablespoon of flour. Stir everything together and heat for a minute. The flour thickens the sauce, making it rich gravy rather than a soupy mess. Stir and add a couple of tablespoons of ketchup (for a sense of sweetness and tang), a sprinkle of dry rosemary, freshly cracked black pepper, and a pinch of salt.
Step 4: Now for the game change: strong beer.
Pour in ½ cup of stout and ½ cup of beef broth. For more umami flavor, add a splash of soy sauce. Stir everything together and use a spoon to scrape off any tasty, browned bits that have adhered to the bottom of the pan. That is flavored gold right there. Allow the mixture to simmer for 8–10 minutes, stirring occasionally. As it bubbles, it thickens into a glossy, rich stew bursting with powerful, comforting flavors.
Step 5: Stir in ½ cup frozen peas after the sauce has thickened. They will warm up in the residual heat, adding color and sweetness to complement the beef’s richness. Taste everything again and adjust the salt if necessary. Then take the pan off the heat. Your filling is ready to be layered.
Part III: Assembling – From Skillet to Showstopper
Step 1: Transfer the rich meat and vegetable mixture to a small baking dish. An 8×8″ square dish is ideal for two large servings (or four little ones). Smooth it out until the surface is flat and level.
Step 2: With a large spoon, spread the cheesy cauliflower mash over the beef. Gently distribute it to the edges, enclosing the luscious filling beneath a layer of creamy comfort.
Step 3: For an extra special look, use a fork to lightly rake the surface of the mash in a crosshatch pattern or create delicate swirls. These ridges will capture the heat from the broiler and brown wonderfully.
Step 4: Adjust your oven rack so that it is about 5 inches from the broiler. Preheat the broiler to high and place your dish in. Broil for 5 to 7 minutes, keeping an eye on it. The mash should have golden edges and crisp ridges without burning.
Step 5: Once the pie is golden and lovely, take it out of the oven and let it cool for about 10 minutes. This allows the layers to settle, resulting in cleaner slices and more balanced bites in each forkful.
Serving Suggestions
Serve it with a peppery arugula salad dressed in mustard vinaigrette or roasted Brussels sprouts with balsamic glaze. And if you have some extra stout left over? Pour yourself a drink; it’s an ideal combination.