Cheesy Cauliflower Topped Pie – all the goodness of a traditional cottage pie but topped with delicious tender cheesy cauliflower florets
1 head of cauliflower
455g (16oz) of extra lean minced beef
1 large sweet onion, finely chopped
1 medium carrot, diced
1 stick of celery, finely chopped
2 cloves of garlic, minced
1/2 cup (120ml) of frozen peas
600ml (2.5 cups) of beef broth (stock)
1 tbs of balsamic vinegar
1/2 teaspoon of onion powder
1 tablespoon of cornstarch, tapioca or arrowroot flour (1.5 syns)
2 tablespoons of tomato puree
60g (2oz) of parmesan (2 HEas), grated
60g (2oz) of cheddar (2 HEas), grated
salt and black pepper
olive oil cooking spray
Fresh Italian Parsley
Separate cauliflower into florets and steam over a large saucepan of water for approx 10-15mins until slightly softened.
Drain fully and add to a bowl along with the parmesan, cheddar and a pinch of salt and black pepper and roughly fold until the cheese melts and coats the cauliflower, slightly mashing as you do (don’t over mash, you want big chunks of florets to remain).
Spray a frying pan over a medium high heat with some cooking oil spray and add the onion, celery, garlic, and carrot and fry until softened.
Add the mince and thyme and cook until browned.
Add the broth, onion powder, garlic salt, tomato puree and balsamic vinegar.
In a small bowl mix the starch with a couple of tablespoon of cold water and then add to the meat mixture and
Bring to the boil and then reduce heat to low, cover and simmer for about 15-20 mins until sauce is rich and thickened.
Taste and season as needed.
Preheat oven to 180c or 350f (gas mark 4)
Add the meat mixture to an oven proof dish.
Stir in the frozen peas
Top with the cheesy cauliflower mixture.
Bake in the oven for approx 40-45 mins or until cheese is melted and golden.
Top with some fresh chopped Italian parsley