Prep time: 15 mins

Cook time: 40 mins

Serves: 6

Cals 430/ F 16g/ C 25g/ P 43g

Ingredients

• 1 tsp olive oil
• 1 onion
• 3 garlic cloves
• 2 carrots chopped
• 2 celery stalks
• 1 tsp, Salt
• 2 bay leaves
• 1 kg extra lean beef mince
• 2 tbsp balsamic vinegar
• 2 tbsp worcestershire sauce
• 1 tbsp italian herbs
• ⅓ cup tomato paste 
• 2 tbsp soy sauce
• 1 tsp black pepper 
• 2 tbsp corn flour mixed with a little water. 
• 0.50 large head of cauliflower
• 750 g, low carb potato
• 100g light and tasty cheese

Instructions

1. Drizzle a large casserole dish with olive oil. Add the onions and cook over medium heat for a couple of minutes until slightly softened.
2. Stir in the garlic, carrots, celery, salt, herbs and bay leaves. Cook for a further 8 minutes. Add a splash of the stock if the pan gets too dry.
3. Add the mince. Stirring and cook until nicely browned. Ass the tomato paste, balsamic vinegar, soy and Worcestershire sauces. Simmer for 30 minutes. Add the cornflour slurry and simmer for a couple of minutes or until the gravy forms. 
4. Meanwhile, bring a large pot of water to the boil. Add salt and the potatoes and cauliflower and cook until they are fork tender – about 15 minutes.
5. Drain reserving 120ml (½ cup) of the starchy cooking water. Mash the veggies using a masher adding some of the cooking water if needed.
6. Preheat the oven to 220C. Transfer the filling into an ovenproof dish then spoon the mash over the meat.
7. Sprinkle with the cheese and cook for 30-35 minutes or until the mash is golden and the filling starts to bubble through at the edges.
8. Cool for 10-15 minutes.