A low carbohydrate version of a classic dish. Tasty, satisfying and highly nutritious.
Cottage Pie with Creamy Cauliflower Mash
Minced Beef and vegetables topped with creamy mashed cauliflower
- 1 onion (chopped finely)
- 1 tbsp olive oil (coconut oil or beef dripping can be used.)
- 500 grams minced beef (20% fat)
- 2 carrots (peeled, halved and sliced)
- 1 parsnip (peeled and chopped into small squares)
- ½ teaspoon mixed herbs
- salt and freshly ground black pepper
- 1 teaspoon dijon mustard
Topping
- 1 head cauliflower (cut into florets)
- 25 g butter
- 1 tbsp full fat cream cheese
- 2 tbsp melted butter to brush the top
- salt and freshly ground black pepper to taste
Heat the olive oil in a saucepan over a moderate heat and add the onion, sliced carrot and diced parsnip. Fry gently for about 5 minutes until soft.
Add the meat to the pan. Stir whilst continuing to cook for about 10 minutes over a medium heat, until the meat and vegetables have browned a little.
Stir in the mixed herbs, mustard and salt and freshly ground black pepper to taste.
Preheat the oven to 180°C – Gas Mark 4
Whilst the meat is cooking prepare the topping. Using a steamer, steam the cauliflower florets for 5 to 7 minutes until tender. Remove from the steamer and pat dry with kitchen roll.
Place the drained cauliflower florets into a large bowl and add the 25g butter and the cream cheese. Mash together and season with freshly ground black pepper and salt to taste.
Pour the meat mixture into a well-greased deep casserole dish. Spread the mashed cauliflower over the meat then brush the top with the melted butter.
Bake in a pre-heated oven for about 10 to15 minutes until heated through then, if required, brown under a grill for a crispy finish.
Serve with fresh green beans, garden peas or broccoli.
This dish is very versatile. If you prefer your food hot and spicy you can add chili flakes to the meat as it is cooking; curry powder, turmeric, oregano and paprika can also add flavour. Experiment with the flavours to suit your taste.
Add some tinned tomatoes and tomato puree to the meat mixture to make a rich sauce.
Frozen peas and sweetcorn make a tasty addition to the meat.
To create a complete meal-in-one, place raw, washed spinach leaves on top of the meat then spread the cauliflower mash/sweet potato mash over the top and cook as before.
Sweet potato mash makes a tasty alternative topping. Simply peel about 900g of sweet potatoes (or a mixture of white potatoes and sweet potatoes) then boil in lightly salted water for about 15 to 20 minutes until tender. Drain and mash together adding 25g of butter. Brush with melted butter and cook in the same way.