#herdthat
Beef Cottage Pie with Cauliflower and Pea Topping
Ingredients
- 750g beef mince
- 2 tbsp olive oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 medium carrots, peeled, finely diced (1cm)
- 1 small eggplant, finely diced (1cm)
- 1 1/2 tbsp thyme leaves
- 1/4 cup tomato paste
- 400g can diced tomatoes
- 2 tbsp Worcestershire sauce
- 1 cup (250ml) beef stock
- 50g baby spinach +extra leaves, to serve
- 1 small cauliflower head, cut into small florets
- 1 cup (130g) frozen peas
- 1/4 cup (60ml) milk
- 1 tbsp wholegrain mustard
- 1/2 cup (65g) grated cheddar cheese
- 1/4 cup (25g) finely grated parmesan cheese
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.
Tips
- Swap cauliflower for sweet potato for pie topping.
- Swap eggplant for zucchini.
- This recipe will freeze well in portions if you have any leftovers.