• Serves 4
  • Meal 5 | Balanced
  • Takes 30 mins

This recipe is the perfect balanced meal! It’s easy to make for dinner, and is full of flavour. The additions of cauliflower and a moreish parmesan crust, make this more than your average cottage pie. Makes 4 tart tins or feel free to make the pie in a quiche dish.

Maintain

Ingredients:

  • Crust
  • 2 cups almond meal
  • ½ cup sesame seeds
  • ½ cup parmesan cheese
  • 1 egg
  • Pinch of salt
  • Filling
  • 500 grams lean beef mince (organic if possible)
  • 1 onion – chopped
  • 2 carrots – chopped in small cubes
  • ½ cup corn
  • ½ cup peas
  • 1 tin diced tomatoes
  • 1 tbl tomato paste
  • ¼ cup worstershire sauce
  • 1 beef OXO cube
  • 1 knob of garlic – minced
  • Mash
  • 1 head cauliflower
  • ½ cup parmesan cheese
  • 1 teaspoon dried dill
  • 1 tsp garlic powder
  • Salt / pepper to taste

Method:

Pre-heat oven to 180 degrees Celsius. Curst: In a food processor add in almond meal, sesame seeds, parmesan cheese, egg and salt. Process until the mixture comes together nicely. Spoon crust mixture into a bowl. Start adding mixture into each tart tin using your fingers to make sure the mixture is spread evenly, use the back of a teaspoon to help you. Place crusts into the oven for around 15 minutes or until golden brown.

Filling: In a fry pan on medium heat add a splash of olive oil (not necessary if you have a non-stick pan) along with onions and garlic, sauté for a few minutes. Then crush the OXO cube and add in the mince. Stir with a wooden spoon until the mince browns. Add in all other filling ingredients and mix until well combined. Turn heat down to low and simmer for 10 minutes.

Mash: Cut up cauliflower into chunks and steam for around 10 minutes until tender. Transfer into food processor along with parmesan cheese, dill, garlic powder, salt and pepper. Process until ingredients are smooth.

Once your crusts are cooked start filling each one with the mince mixture and top with the cauliflower mash and enjoy.

Download PDF here Cauliflower-Cottage-Pie