Cottage pie

A cold weather classic with lots of added vegetables!!

Ingredients

1 large cauliflower head, cut into florets
Salt and pepper to taste
50ml milk of choice
2 tbsp salted butter
2 tbsp nutritional yeast (optional)
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
200g mushrooms, sliced
500g minced beef
1 tbsp minced herbs
1 tbsp tomato paste
300ml beef stock
1.5 tbsp Worcestershire sauce
4 large handfuls of spinach

Instructions

Step 1

Preheat the oven to 180c.

Step 2

Add the cauliflower florets to a pot of salted boiling water and boil for about 20 mins when tender.

Step 3

Drain the water, and then add the milk, butter, nutritional yeast, and season with salt and pepper.

Step 4

In a large pan, add 1 tbsp olive oil over medium high heat.

Step 5

Once hot, add the onions and cook for about 6 minutes, stirring to prevent sticking.

Step 6

Add the garlic and mushrooms, and stir for about a minute.

Step 7

Add the beef mince, breaking it up with a wooden spoon. Season with salt and pepper.

Step 8

Once the beef is browned, add the herbs, tomato paste, stock and Worcestershire sauce. Stir to combine.

Step 9

Bring to a boil and then reduce to a simmer for about 20 minutes when most of the liquid should have evaporated.

Step 10

Stir in the spinach to wilt.

Step 11

Place the beef mixture in the bottom of an oven proof casserole dish.

Step 12

Add the cauliflower mixture on top and place in the oven for about 25 minutes.

Halal Friendly

Kosher Friendly

Recipe by

Head chef