Cottage Pie with Cauliflower Topping
- 1 Tbsp oil
- 1 onion, diced
- 2 cloves garlic diced
- 750g beef mince
- 1 Tbsp dried mixed herbs
- 400g can homebrand diced tomatoes
- 1 carrot, grated
- 1 cauliflower cut into florets or 500g Select Frozen Cauliflower
- 2 eggs
- 2 Tbsp cream
- 1 cup grated cheese
Preheat the oven to 200°C.
Place a large fry pan onto a medium to high heat and add the oil. Add onion and garlic and cook for about 5 minutes until soft and translucent.
Add the beef mince and mixed herbs and cook until the mince is browned. Season and add the canned tomatoes, carrot and combine.
Meanwhile, place the cauliflower into a saucepan or salted boiling water and cook until tender. Drain and place in a food processor. Add the eggs and cream and purée until smooth but still with a little bit of texture. Season with salt and pepper to taste.
Place the mince on the bottom of an ovenproof dish, spoon the cauliflower on top, sprinkle with cheese and bake in the oven until golden and bubbling.
By Brett McGregor