Ingredients
- Lean beef mince (5% fat)500 g
- Cauliflower, chopped1 large head (approx. 700g)
- Carrots, diced2 medium
- Celery, diced2 stalks
- Onion, chopped1 medium
- Beef broth200 ml
- Tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- Skimmed milk100 ml
- Butter1 tbsp
- Olive oil1 tbsp
- Thyme, dried1 tsp
- Salt0.5 tsp
- Black pepper0.25 tsp
- Cheddar cheese, grated (optional)2 tbsp
Method
- 1
Preheat oven to 190°C (170°C fan).
- 2
Steam or boil cauliflower until very tender, about 10-15 minutes. Drain well.
- 3
Meanwhile, heat olive oil in a large oven-safe pan or skillet over medium-high heat. Add beef mince and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- 4
Add onion, carrots, and celery to the pan with the mince. Cook until vegetables soften, about 5-7 minutes.
- 5
Stir in tomato paste, Worcestershire sauce, beef broth, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing sauce to thicken slightly.
- 6
Mash cooked cauliflower with milk and butter until smooth. Season with salt and pepper. Stir in grated cheese if using.
- 7
Spoon the cauliflower mash evenly over the mince mixture in the pan. Use a fork to create ridges on top.
- 8
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling. Let stand for a few minutes before serving.
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