Cauliflower topped Cottage Pie

What you’ll need

Serves 2-3

  • 400g lean minced beef
  • 1 medium onion, peeled and sliced
  • 2 cloves garlic
  • 400g tinned chopped tomatoes
  • 300ml beef stock
  • Medium sized cauliflower (300g)
  • 50g reduced-fat grated cheddar cheese (plus 2 tablespoons for topping)
  • 10g butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 2 sticks of celery, chopped
  • Black pepper

The easy bit

  1. Place chopped cauliflower in a saucepan of water, bring to boil and simmer for 10 minutes.
  2. Preheat oven to 180ºC, meanwhile fry the onion, celery and garlic with oil for 3-4 minutes in a frying pan until softened. Add mince and cook until browned. Add stock, tomatoes and thyme and cook for 20-30 minutes until the liquid is absorbed.
  3. Drain cauliflower and mash adding the butter and cheese. Mix well to ensure the cheese melts. Keep warm until the mince is cooked.
  4. Pour mince mixture into an ovenproof dish, top with mashed cauliflower then sprinkle with extra cheese and bake for a further 15-20 minutes until brown.