Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 1/2 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Peel, then cut potato into 1-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then grate half the carrot (whole carrot for 4 ppl).Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic, onions, carrots, peas and beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Stir in broth concentrate, 1/2 tsp salt and 1/4 cup water (dbl both for 4 ppl). Season with pepper. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring often, until filling thickens slightly, 3-5 min.

Meanwhile, add cauliflower and potatoes to the boiling water. Cook, stirring occasionally, until tender, 9-10 min. Drain and return cauliflower and potatoes to the same pot, off heat. Roughly mash sour cream and 2 tbsp butter (dbl for 4 ppl) into cauliflower and potatoes until slightly creamy. Season with salt and pepper, to taste.

Transfer beef filling to an 8x8-inch baking dish (9x13-inch for 4 ppl). Top with mashed cauliflower and potatoes, then spread into an even layer. Broil in the middle of the oven until mash is golden-brown on top, 5-6 min.

Let cottage pie stand for 5 min before serving.Divide between plates.