Beef Cottage Pie With Cauliflower And Pea Topping
Ingredients
- 750 gram Beef mince
- 2 tablespoon Olive oil
- 1 large Brown onion finely chopped
- 2 clove Garlic finely chopped
- 2 medium Carrots peeled, finely diced, 1cm
- 1 small Eggplant finely diced, 1cm
- 1 1/2 tablespoon Thyme leaves
- ¼ cup Tomato paste
- 400 gram Tomatoes can diced
- 2 tablespoon Worcestershire sauce
- 1 cup Beef stock
- 50 gram Baby spinach + extra leaves, to serve
- 1 small Cauliflower head cut into small florets
- 1 cup Frozen peas 130g
- 1/4 cup Milk 60ml
- 1 tablespoon Wholegrain mustard
- 1/2 cup Cheddar cheese grated
- 1/4 cup Parmesan cheese finely grated
Method
Preheat oven to 200°C (180° fan-forced).
In a large non-stick frying pan heat half the oil over medium-high heat. Cook mince in batches until browned. Set aside on a plate.
Heat remaining oil in same pan over medium-high heat and cook onion, garlic, carrot and eggplant for 5 minutes or until softened.
Return beef to pan, add thyme, tomato paste, tomatoes, Worcestershire and stock. Bring to the boil, reduce heat and simmer over medium-low heat for 20 to 25 minutes or until sauce has thickened. Remove from heat and stir through spinach. Season to taste and set aside.
Meanwhile, in separate microwave safe containers microwave cauliflower (4 to 5 minutes) and peas (2 to 3 minutes) on HIGH (100%) until tender. Drain. Roughly mash with milk, mustard and cheddar. Season.
Lightly oil a 2-L (8-cup) capacity baking dish, add beef mixture and top with spoonfuls of cauliflower mash. Sprinkle with parmesan. Bake for 20 to 25 minutes or until golden and bubbling. Set aside to cool for 5 minutes. Serve with extra baby spinach leaves.
Beef Mince Free Range Grass Fed
Mince is a highly versatile product and be used across a range of recipes and cuisines. Our free-range, grass-fed mince is nutrient dense and a real…
Read the guide: Sink into the flavours of this delicious beef mince cottage pie, packed full of nutrition and goodness.
