CAULIFLOWER AND CHEESE COTTAGE PIE

INGREDIENTS

• 1 head cauliflower, broken into large florets, thickly sliced

• 1 tbsp extra virgin olive oil

• 1 brown onion, finely chopped

• 500g white potatoes, peeled, finely chopped

• 1 carrot, finely chopped

• 500g beef mince

• ¼ cup tomato paste

• 2 tbsp Worcestershire sauce

• 30g butter

• 1½ tbsp plain flour

• ¾ cup milk

• ¼ cup grated tasty cheese

• 2 tbsp flat-leaf parsley leaves, roughly chopped

METHOD

1 Cook cauliflower in a saucepan of boiling, salted water for 2 minutes. Drain. Return half the cauliflower to pan. Roughly mash. Add remaining cauliflower. Season with salt and pepper and fold to combine.

2 Heat oil in a large frying pan over medium-high heat. Add onion, potato and carrot. Cook, stirring occasionally, for 8-10 minutes or until potato just starts to soften. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add tomato paste and Worcestershire sauce. Stir to combine. Transfer

SERVES 4. PREP 10 MINS. COOK 6 MINS

mixture to an 8-cup-capacity ovenproof dish.

3 Preheat oven to 220C/200C fan-forced. Melt butter in a medium saucepan over mediumhigh heat. Add flour. Cook, stirring, for 1-2 minutes or until mixture bubbles and turns golden. Gradually whisk in milk. Cook, whisking constantly, until smooth and sauce thickens. Add cheese and whisk until smooth. Season with pepper. Add cauliflower and toss to coat. Arrange cauliflower cheese over mince mixture. Bake for 15 minutes or until golden and bubbly. Sprinkle with parsley to serve.