Cast-Iron Ground Beef Pie

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I made this wonderful dish the other night. I did omit the cauliflower and added more butter and heavy cream. I just can't stand the taste of Cauliflower. The cast iron pan I have is more than 30 years old and it works great on these type of dishes. Make it you see what we are saying.

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The 1 thing Michael talked about was how to clean a slightly rusted cast-Iron Skillet. This is fine when you know where your skillet came from. I purchased a $3-12" Heavy Duty Skillet that looked like no one had ever learned to clean it properly. I decided to try a new method with my new range. It has a 3' or 5' Self-Clean Mode. I placed my 1/2" thick oil incrusted skillet in the oven. I set the oven for its 1st 3’ Self-Cleaning. Yes, my oven did need cleaning after the Holidays. The skillet came out beautiful. After seasoning my 'brand-new skillet', it’s now my favorite 1. Now I have a 6", 9" & 12" Cast-Iron Skillets. Yes, I have regular skillets but I'd rather use a cast-iron any day. I just wanted to give you another option when we are rather cautious to purchase something at a 2nd Hand-Store with so much built-up on it. If someone had cleaned the skillet before it went on display, its price probably would have been closer to $20.

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so good.

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I made it according to the recipe and it was delicious! Very easy to make and very filling! A definite do-again!!

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I really enjoyed this dish. I normally do not eat Cauliflower but it added great depth to the dish, the flavors are very good. I had a hard time keeping the kids out of the dish which is a good thing. I loved the hint of orange zest and hint of cinnamon. I cut down on the amount of onions, used about a 1 1/2 cup, and added a veggie medley instead of just the celery. I would like a little more seasoning in the meat so I will modify this the next time. I also had to cook for about 25 mins to get a golden brown crust but no big deal. I followed @UltraSajid and used the cookie sheet to keep it from dripping. All in all it was a great dish!

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I substituted in ground turkey, used 2 tbsp butter and oil instead of 3, and only a quarter of the cheese (2 oz, which I put on top as a crust instead of in the mash. I also added a few handfuls of fresh spinach in with the onions and celery, and I topped the mash and cheese with black pepper and a little bit more cinnamon. Turkey doesn't release as much fat as the beef, so I had to use some cooking spray for the vegetables. Also, I'd suggest putting a cookie sheet on the rack under the cast-iron pan in the oven in case your seal busts like mine did. I had to bake it for about 25 minutes instead of 15 to get the golden brown color, but I have a crappy oven.

All that said, it turned out really, really good. The celery and cinnamon made a huge. Make sure you season all the veggies when you start cooking them.

I calculated the nutritional value, and an eighth of the pan was about 266 calories, 14g fat, 18g carbs, and 19g protein.

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Got my new (my mom never had cast iron skillet out and made this for my family of 5. The kids ages 16, 8, and 7. Was told it was awesome except it needed more garlic (my kids love to cook with me and they watch (and know the different chefs My youngest (Peyton wants to grow up and be just like Michael Symon. He tells me that if the dish doesn't start out with onions and garlic, it just isn't worth eating! They loved this dish and want me to make it again. They couldn't even tell the difference with the potato mixture, they had no idea cauliflower was in it. Thank you again Chef Symon for making an comfort dish healthier and more flavorable. Can't wait to make the cobbler., I wounder what I would do to adjust if for apples??