Cottage Pie Topped with Cheesy Cauliflower Mash
with Sauteed Garlic Peas
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Cauliflower
1 unit(s)
Carrot
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
300 grams
British Beef Mince
30 grams
Tomato Puree
15 grams
Beef Stock Paste
1 sachet(s)
Dried Oregano
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
30 grams
Mature Cheddar Cheese
(Contains Milk)
120 grams
Peas
Not included in your delivery
200 milliliter(s)
Water for the Sauce
20 grams
Butter for the Mash
Nutritional information
Utensils
Instructions
Preheat your grill to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Cut the cauliflower into florets, halving any large ones. Pour the boiled water into a saucepan with 1/4 tsp of salt and bring back to the boil on high heat. Add the cauliflower florets, reduce the heat to medium-high and simmer until soft, 12-15 mins.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Cut widthways into small pieces. Halve, peel and chop the dice the shallot. Peel and grate the garlic (or use a garlic press).
Whilst the cauliflower boils, heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the beef mince, carrot and shallot. Fry the mince until browned, 4-5 mins. Use a spoon to break the mince up as it cooks, season with salt and pepper.
Stir in the tomato puree and half the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the beef stock paste, dried oregano and water for the sauce (see pantry) to the mince, then stir until combined.
Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the cauliflower has cooked, drain in a colander and leave to steam for 2 mins, uncovered.
Return to the pan and add butter (see pantry), season with salt and pepper. Mash until soft. Add the grated hard Italian cheese and stir to combine. Cover to keep warm.
Grate the Cheddar cheese.
Once the sauce has simmered, season with salt and pepper. Add a splash of water if it's too thick, then transfer to an appropriately sized ovenproof dish.
Top with an even layer of cauliflower mash, then sprinkle over the grated Cheddar cheese.
Grill on the top shelf of your oven until golden and bubbling, 5-7 mins.
When the pie has 4 mins remaining, wipe clean the (now empty) frying pan and heat on medium-high heat with a drizzle of oil.
Once hot, add the peas, season with salt and pepper. Stir-fry for 2-3 mins. Add the remaining garlic and fry until fragrant, 1 min.
Share the cottage pie between your plates and serve with the sauteed garlic peas alongside.
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