Cottage Pie with Cauliflower Topping

clock 15 minutes + 45 minutes bowl Serves 4


  • 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
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  • 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

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