Cauliflower cheese cottage pie
500g beef mince
1 onion, finely diced
1 carrot, finely diced
1 garlic clove, crushed
2 tbsp tomato purée
Beef stock cube
1 tbsp chopped fresh parsley
For the topping
750g/1lb 10oz cauliflower florets
25g plain flour
teaspoon wholegrain mustard
150g/5oz strong mature cheddar
Preheat the oven to 200C.
Heat the oil in a large heavy-based frying pan over a high heat. Add the mince and fry until browned all over. Remove with a slotted spoon.
fry the onion, carrot and garlic until soft
Return the mince to the pan with the tomato purée and cook for a further 6-8 minutes.
Add the stock, bring the mixture to the boil, then reduce the heat and simmer for 40 minutes. Stir in the parsley, remove from the heat and set aside to cool.
Meanwhile for the topping, boil the potatoes until soft. Drain and mash in a saucepan with the butter.
Cook the cauliflower florets for two minutes. Drain, refresh in iced water and pat dry.
Melt the butter in a pan,add the flour to make a roux and slowly add milk stirring constantly as the suce thickens.
Add the mustard and half the cheese.
Mix in tSpoon the mince into a dish and top with the mashed potatoes. Spoon over the cauliflower mix and top with the remaining cheese
Bake in the oven until golden and bubbling
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