Make the Mash

In a large saucepan, add the cauliflower, garlic cloves, and chicken stock with a large pinch of salt. Cover with a lid and bring to boil over medium-high heat. Reduce the heat to low and cook for 25 to 30 minutes, or until the cauliflower easily breaks up when poked with a fork.

Drain the cauliflower and garlic and add to the food processor. Add the cheddar cheese and yogurt. Blend until smooth. Season to taste with salt. Set aside and keep warm.

Make the Beef & Gravy

While the cauliflower is cooking, heat a large cast iron pan over medium heat. Drizzle in the olive oil. When hot, add the onions and thyme and lightly season with salt. Cook for 5 minutes, stirring often. Add the garlic and cook for 30 seconds, until fragrant. Add the ground beef and cook, breaking up with a wooden spoon, until no more pink is left ~ about 5 minutes.

Sprinkle the flour over the meat and onion mixture. Stir to thoroughly saturate the flour. Slowly add in the beef stock, stirring constantly. Add in the tomato paste, Worcestershire sauce, steak sauce, Vegemite, and barbecue sauce. Stir to combine and season to taste with salt and pepper. Bring to a light simmer and reduce the heat to low. Let the sauce lightly simmer until the cauliflower is finished cooking. When ready, remove the thyme sprigs from the sauce.

Assemble the Pie

About 10 to 15 minutes before the cauliflower is finished, preheat the oven to 400°F.

In a baking dish about 9” x 13” x 2”, spread the frozen peas and carrots in the bottom. Top with all of the beef and gravy mix. Spoon over the cauliflower mash and carefully spread over the beef, Sprinkle the grated Parmesan on top of the cauliflower mash. Place in the oven and bake for about 30 minutes, or until the top is golden brown and the sauce is bubbling.

Sprinkle fresh thyme leaves over the top and serve immediately. Enjoy!