Cottage pie with cauliflower cheese mash

If you’re on the hunt for a low-carb dinner that is high in fibre and guaranteed to get you through a big week ahead, why not give this tasty cottage pie a go! With all the flavour and ease of the traditional version, this cauliflower twist just adds something extra.

While the flavour adjustment is subtle, it’s definitely a unique touch that anyone who tries it will instantly pick up on – and shortly after, they’ll no doubt be begging you for the recipe. Serve it up on its own or with a fresh garden salad alongside it and you’ll be good to go!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 2 celery stalks, finely chopped
• 1 large carrot, finely chopped
• 750g beef mince
• 2 garlic cloves, finely chopped
• 2 tablespoons plain flour
• 2 tablespoons tomato paste
• 1/2 cup beef stock
• 410g can crushed tomatoes
• 3 sprigs fresh thyme
• 2 teaspoons fresh rosemary leaves, chopped
• 3/4 cup frozen peas
• 3/4 cup cheese
  Cauliflower cheese mash
• 650g cauliflower, cut into florets
• 600g cream delight potatoes, peeled, chopped
• 25g butter
• 2 tablespoons plain flour
• 1 1/2 cups milk

Method

1. Heat oil in a large, deep frying pan over medium-high heat. Add onion, celery and carrot. Cook, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until just browned.
2. Add garlic, flour and tomato paste. Stir well to combine. Gradually stir in stock and tomatoes. Season with salt and pepper. Bring to the boil. Add thyme and rosemary. Reduce heat to low. Simmer for 15 minutes or until mixture thickens and vegetables start to soften.
3. Meanwhile, make Cauliflower cheese mash Place cauliflower and potato in a large saucepan of water over high heat. Bring to the boil. Boil for 8 to 10 minutes or until vegetables are tender. Drain well. Return to pan. Place pan over low heat. Mash until almost smooth. Remove from heat.
4. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until smooth and combined. Return to heat. Cook, stirring constantly, until mixture just starts to boil and thickens. Remove from heat. Season with salt and pepper. Stir 1/2 the sauce through the cauliflower mash.
5. Preheat oven to 200C/180C fan-forced. Remove and discard thyme from mince mixture. Stir in peas. Spoon mince mixture into an 8-cup-capacity ovenproof dish. Dollop with mash. Drizzle remaining sauce over mash. Sprinkle with cheese. Place dish on a baking tray with sides. Bake for 35 to 40 minutes or until top is golden. Stand for 5 minutes. Serve.