Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
- 1tablespoons olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, peeled and minced
- 500grams beef mince
- 3/4 cup beef stock, made with one stock cube
- 1tablespoons tomato puree
- 1teaspoons rosemary, dried
- 1 head cauliflower, cut into florets
- 50grams parmesan, grated
Nutrition per serving
1340kJ / 320Cal
1340 Kilojoules or 320 Calories
15% of daily energy intake*
Protein
34.0grams
Fat
15.7grams
Carbs
12.8grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cheesy cauliflower mash makes this a shepherd's pie with a difference.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced.
Step 2 of 5
In a large frying pan on a medium high heat, drizzle the oil and cook the onion, carrot and celery for 8 minutes until softened. Add the garlic and cook for a minute. Increase the heat to high, add the mince, break up with a spoon and cook for 5-7 minutes until nicely browned.
Step 3 of 5
Stir in the tomato puree and rosemary, mix well to coat and pour over the beef stock. Bring to the boil and simmer for 15 minutes until the sauce has reduced and thickened.
Step 4 of 5
Place the cauliflower in a large saucepan, cover with water and boil for 10-12 minutes until soft. Drain and add the parmesan, then blend with a handheld blender to a coarse mash.
Step 5 of 5
Pour the mince into a casserole dish, smooth the mash on top and bake for 20 minutes until golden and bubbling.
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