-
1
Put the potatoes in a large saucepan and add enough cold water to cover by 2 inches.
-
2
Bring to a boil, cover and reduce the heat to maintain a steady simmer.
-
3
Cook until a knife just pierces through the potatoes, about 7 minutes.
-
4
Add the cauliflower, bring to a boil and simmer until a knife easily slides through the vegetables, about 20 minutes.
-
5
Reserve 1 cup of the cooking water before draining.
-
6
Return the potatoes and cauliflower to the saucepan.
-
7
Add the scallions and mash with a potato masher.
-
8
Add 1/ 4 cup of the broth and continue mashing until almost smooth.
-
9
If the mixture is dry and falling apart, add a few spoonfuls of the cooking water and continue mashing.
-
10
The mixture should be thick and hold together.
-
11
Season with salt and pepper.
-
12
Meanwhile, preheat the oven to 425 degrees F. Heat a large skillet over medium-high heat until hot.
-
13
Add the beef and spread out in a single layer.
-
14
Sprinkle with salt and pepper.
-
15
Cook, stirring and breaking into small bits, until browned, about 3 minutes.
-
16
Transfer to a dish with a slotted spoon.
-
17
Add the oil to the same skillet and reduce the heat to medium.
-
18
Add the carrots, garlic, celery, onions and some salt and pepper.
-
19
Cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes.
-
20
Add the flour and tomato paste and cook, stirring, for 1 minute.
-
21
Stir in the Worcestershire sauce and remaining 1 cup broth.
-
22
Bring to a boil, and then stir in the peas and the beef and its accumulated juices.
-
23
Remove from the heat.
-
24
In a 3-quart glass or ceramic baking dish, spread the beef mixture in an even layer.
-
25
Spoon the potato mixture evenly on top.
-
26
Bake until the beef mixture is bubbling, about 20 minutes.
-
27
Turn the oven to broil and broil until the top is golden brown, about 5 minutes more.
-
28
Let rest 5 minutes before serving.
