Ingredients- Serves 6

For the Cottage Pie Filling

• 1 kg of minced beef
• olive oil
• 1 large onion
• 2 medium carrots, finely diced
• 1 stick of celery, finely diced
• 1 medium zucchni
• 1 tsp of dried oregano
• 1 tsp of cayanne pepper
• 2 bay leaves
• 1 garlic clove, finely chopped
• 1 can crushed tomatoes
• 1/2 cup of beef stock
• A small handful of fresh parsley, roughly chopped
• 1 large pinch sea salt
• 1 large pinch black pepper

For the Cauliflower Mash

• 1 large cauliflowers, remove outer green leaves
• 1 large pinch sea salt
• 1 large pinch black pepper

Optional

• 60g of mature cheddar cheese, grated
• 1 tsp English mustard

Method:

1. Brown the mince in oil wiith herbs and cayanne pepper

2. In the same pan, add a spash of oil and saute the onions, celery, zucchni, carrots and bay leaves for 5 minutes. Add the garlic and gently fry for a further minute.

3. Return the mince to the pan and stir in the crushed tomatoes and stock.  Simmer with the lid on for at least 30 minutes.

4. Stir through the fresh parsley and taste for seasoning.

5. Meanwhile preheat the oven to 200°C and roughly chop the cauliflower into equal sized pieces.

6. In a saucepan steam the cauliflower with just a few tablespoons of water, lid on, for 5 minutes or until the cauliflower is tender. Use a knife to check.

7. Remove the pan from the heat, drain any excess liquid and salt, grated cheese and mustard. Blend or mash until creamy and smooth.

8. . Take a large oven dish or individual dishes and fill to two thirds of the beef mixture, then top with the cauliflower mash. Bake for 25 – 30 minutes until golden. Finish with a sprinkle of chives or some some fresh thyme leaves.

Photo credit to Hemsely and Hemsley. Recipe has been addapted from http://www.hemsleyandhemsley.com/recipe/cottage-pie-with-cauliflower-mash/