Peel and Boil the Potatoes: Start by peeling the potatoes and cutting them into evenly sized chunks. Place them in a pot of salted water and bring it to a boil. Cook until the potatoes are tender, about 15-20 minutes.

Prepare the Cauliflower: While the potatoes are boiling, wash and cut the cauliflower into florets. Place a little water in a saucepan with a lid and steam the cauliflower until tender, which should take about 5-7 minutes. Once done, season the cauliflower with a pinch of ground nutmeg for added flavor.

Cook the Ground Meat: In a separate skillet, add the ground pork and beef mixture. Cook it over medium heat, stirring occasionally, until browned and fully cooked. Take it off the heat and set aside.

Mash the Potatoes: Once the potatoes are fully cooked, drain them and return them to the pot. Add a dash of whole milk and a knob of butter. Using a potato masher, mash them until smooth and creamy.

Layer the Dish: Prepare your oven dish by spreading a layer of the mashed potatoes on the bottom. Next, add a layer of the cooked minced meat, followed by a layer of the seasoned cauliflower.

Make the Roux: In the same skillet used for the meat, melt 15 grams of butter over medium heat. Once the butter is melted and starts to brown slightly, add a tablespoon of flour. Stir the mixture continuously until it becomes fragrant and resembles a light golden color.

Create the Sauce: Gradually pour in the whole milk into the roux while whisking to prevent lumps from forming. Keep stirring until the mixture thickens. Add a touch more of the ground nutmeg if desired for extra flavor.

Combine and Bake: Pour the roux evenly over the cauliflower layer in your oven dish. Spread it out gently with a spatula to ensure an even coating.

Serve: Once everything is combined in the oven dish, you can bake it if desired or serve directly. Enjoy your delicious, hearty dish!