Gluten Free Shepherd's Pie with Mashed Cauliflower

This gluten-free version of shepherd's pie replaces the traditional mashed potato topping with creamy mashed cauliflower.

Ingredients - Serves 6

Preheat the oven to 375°F.
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the diced onion, carrots, peas, and minced garlic to the skillet. Cook for 5 minutes, or until the vegetables are slightly softened.
Stir in the Worcestershire sauce, tomato paste, and beef broth. Season with salt and pepper to taste. Simmer for 10 minutes.
Meanwhile, steam the cauliflower florets until tender. Drain well.
In a large bowl, mash the cauliflower with butter, milk, and grated Parmesan cheese until smooth and creamy.
Transfer the beef and vegetable mixture to a 9x13-inch baking dish. Spread the mashed cauliflower evenly over the top.
Bake for 20 minutes, or until the filling is bubbling and the cauliflower topping is golden brown.
Garnish with chopped fresh parsley before serving.