Cottage Pie with Cauliflower Mash Top
All the comfort of cottage pie. The cauliflower mash crisps up on top just like potato would.
Ingredients
Makes 5 portions
- 750.00 grams beef mince
- 1.00 piece(s) cauliflower , broken into florets
- 1.00 piece(s) onion , diced
- 1.00 piece(s) celery stick , diced
- 2.00 clove(s) garlic cloves , minced
- 2.00 tablespoon tomato puree
- 1.00 piece(s) beef stock cube , in 200ml water
- 40.00 grams butter
- 80.00 grams mature cheddar , grated
- 1.00 tablespoon Worcestershire sauce
Per portion
Method
-
1
Boil or steam the cauliflower until soft. Drain well. Mash with half the butter and half the cheese. Season.
⏱ About 10 mins
💡 Get as much water out as possible — soggy mash = soggy top.
-
2
Brown the mince in a large pan over high heat. Remove.
⏱ About 5 mins
-
3
Add the remaining butter. Soften the onion, celery and garlic for 5 minutes.
⏱ About 5 mins
-
4
Add the tomato puree and stir for 1 minute. Return the mince. Add the stock and Worcestershire sauce.
-
5
Simmer for 15 minutes until thick.
⏱ About 15 mins
-
6
Tip the mince into a baking dish. Spread the cauliflower mash on top. Scatter with the remaining cheese.
-
7
Grill for 10 minutes until golden and bubbling.
⏱ About 10 mins
📦 Batch Cooking Guide
Storage
Fridge 4 days. Freezes well for 3 months — one of the best freezer meals.
Reheating
Oven 180C for 15 minutes or microwave 3 minutes.
Serving ideas through the week
Day 1: As a pie with greens. Day 2: Scooped into bowls for lunch.
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