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1
Preheat oven to 450 F.
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2
Add the potatoes and whole cloves of garlic into a large saucepan and fill halfway with water.
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3
Cover and bring to a boil, then uncover and reduce to a simmer.
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4
Cook until potatoes are nearly tender, about 12-15 minutes.
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5
Add cauliflower (be sure it is thawed so it doesnt bring down the temperature of the water).
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6
When potatoes are tender when pierced with a fork, pour the vegetables into a large colander to drain.
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7
Transfer drained vegetables to a large mixing bowl, and mash to a puree using a potato masher.
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8
Add the olive oil, 1 cup of the shredded cheddar and season thoroughly with salt and pepper.
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9
Stir until mixture is well combined and cheese has completely melted.
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10
Set aside.
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11
Meanwhile, as potatoes are boiling, start making the filling.
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12
Heat the olive oil in a deep saute pan over medium-high heat.
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13
Add the minced garlic, onion, carrots, and parsnips, and cook until softened, about 7-9 minutes.
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14
Add mushrooms, thyme, cinnamon and tomato paste, and season with salt and pepper.
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15
Stir until well combined.
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16
Add red wine and cook until liquid has reduced, about 2 minutes.
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17
Add black beans and corn, stir until well combined, and season to taste with salt and pepper.
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18
Remove black bean mixture from heat and transfer to a large casserole dish (I used a 9x12 dish).
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19
Use a spoon to spread mixture smoothly and evenly across the bottom of the dish.
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20
Top with the potato mixture, again spreading smoothly and evenly across the dish.
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21
Top with remaining 13 cup shredded cheddar.
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22
Bake until crust begins to turn golden, about 10-15 minutes.
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23
Serve.
