First, heat the olive oil in a large, heavy skillet over medium-high heat. Once the oil begins to shimmer, add the ground beef. Break the meat apart immediately using a wooden spoon or spatula. Then, continue cooking while stirring occasionally so the beef browns evenly on all sides. This step usually takes about 5 to 7 minutes.

As the beef cooks, moisture will release and then evaporate. Therefore, allow the liquid to cook off so the meat develops deeper flavor. Once browned, carefully drain any excess fat if needed. However, leave a small amount in the pan because it carries flavor.

Next, add the chopped onion, minced garlic, diced mushrooms, and celery directly into the skillet with the browned beef. Stir well so the vegetables combine evenly with the meat. Then, sprinkle in the salt, paprika, and black pepper.

Continue cooking over medium heat for about 4 to 6 minutes. During this time, the vegetables will soften and release moisture. Meanwhile, stir occasionally to prevent sticking and ensure even cooking. The mushrooms should shrink slightly and become tender.

After the vegetables soften, add the tomato paste. Stir thoroughly so it coats the meat and vegetables evenly. Let it cook for about 1 minute. This brief cooking step deepens the flavor and removes any raw taste.

Then, pour in the red wine. Immediately scrape the bottom of the pan using your spoon. This step releases browned bits stuck to the surface, which add richness to the filling. Allow the wine to simmer for 2 to 3 minutes so the alcohol cooks off and the flavor concentrates.

Next, whisk the beef broth and glucomannan powder together in a separate measuring cup. Make sure no clumps remain. Then, slowly pour the mixture into the skillet while stirring continuously.

Add the parsley, thyme, rosemary, and chopped green beans. Stir well so everything distributes evenly.

Reduce the heat to medium-low and let the mixture simmer for about 4 to 6 minutes. During this time, the filling will gradually thicken. The texture should become slightly saucy but not watery. If needed, allow an additional minute or two until the consistency looks rich and cohesive.

Once finished, transfer the filling into a deep 18×28 cm (7×11 inch) baking dish. Spread it evenly. Then, allow it to cool slightly while preparing the topping.

Place the warm mashed cauliflower into a medium mixing bowl. Add the egg yolks. Then, stir thoroughly until the mixture becomes smooth and creamy.

Next, add half of the shredded cheddar cheese. Mix again until evenly incorporated. The mixture should feel thick, spreadable, and cohesive.

Preheat your oven to 200°C (400°F).

Then, spoon the cauliflower mash evenly over the beef filling. Use a spatula to gently spread it across the surface. Make sure the filling is fully covered so it bakes evenly.

After that, sprinkle the remaining shredded cheddar cheese evenly across the top.

Place the baking dish in the preheated oven. Bake for about 20 minutes. During this time, the filling will bubble and the cheese will melt.

Then, check the top. It should appear lightly golden and slightly firm.

Finally, remove the baking dish from the oven. Let it rest at room temperature for at least 5 minutes. This step allows the filling to settle and makes serving easier.

Serve warm.