Great recipe, thank you. I like that it’s adaptable – will make again and just modify to what I have available in terms of veggies. Added zucchini & thyme to this batch – super yum, and great as left overs. Found the serving size fine, and my daughter loved it too. Winning!
A warming winter dish. Perfect comfort food to fill you up. The mince and mash can be combined and baked as a low carb med-style shepherd’s pie or simply serve the mince with steamed greens. And the mash can go with any variety of meals as a side dish.
Ingredients
• 450-500G Minced beef
• 1 small onion diced
• 1 tin chopped tomatoes
• 2 carrots diced
• 1 tbsp olive oil
• 2 garlic cloves sliced
• 1-2 tsp thyme
• 2 tsp of Worcester Sauce or 1 beef or veg stock cube
• 1 medium cauliflower
• 2 spring onions finely chopped
• 1 tbsp full fat fromage frais
• 50g grated cheddar
• 2 tsp olive oil
• 1 dsp grated parmesan cheese
Method
Sweat the diced onions in the olive oil till golden, then add the beef, garlic and thyme. When cooked through add the tin of tomatoes, 1 beef stock cube (or Worcester sauce), the carrots and enough water to cover.
Cover with a lid and boil gently for an hour if you have time, stirring and topping up fluid as needed.
To make the mash chop the cauliflower into small pieces of about 1 cm diameter or smaller if you can, then steam or boil for 8-10 minutes until soft.
Mash vigorously (it won’t form the creamy solid texture of mashed potatoes). Add the grated cheese, 2 tsp of olive oil and the tablespoonful of fromage frais, finely chopped spring onions and mix together.
Put the mince in an oven proof dish. Dollop the cauli mash on top, scatter the parmesan on top and put in middle of a hot oven (about 200 degree C) for 20-30 minutes until crispy on top. Yum!
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