COTTAGE PIE WITH CAULIFLOWER MASH

1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 2 carrots, peeled and coarsely grated 500g beef mince (or minced lamb for a shepherd’s pie) 2 tablespoons tomato paste ½ cup chicken stock 1 tablespoon Worcestershire sauce 2 teaspoons fresh rosemary leaves, chopped 1 teaspoon fresh thyme, chopped ¼ cup frozen corn kernels ¼ cup frozen peas For the cauliflower mash: 1 head cauliflower, broken into florets (use the stalks too) ½ cup water ½ cup low fat cream cheese salt and fine white pepper to taste

Preheat your oven to 200°C. Heat half the oil in a large pot over high heat. Brown the onions in the oil, then add the garlic and carrots and fry for a few more minutes. Remove the vegetables from the pot and cover loosely with a kitchen towel until needed. Heat the rest of the oil and brown the mince. Return the vegetables to the pot of mince and stir through. Now add the rest of the ingredients and bring to a boil. Lower the heat, put a lid on and let simmer for 20 minutes. To make the cauliflower mash, put cauliflower florets and water into a medium pot. Cover and bring to a boil, then reduce heat and let simmer for 15 minutes or until the cauliflower florets are soft (test with a fork). Remove from heat and drain off any water. Add cream cheese and mash using a potato masher or hand blender. Season to taste. Transfer meat to a baking dish, cover with cauliflower mash and bake in preheated oven for 20 minutes, or until cauliflower mash topping is golden.

GRAIN FREE, SUGAR FREE, LCHF & PALEO FRIENDLY (TO MAKE IT SUITABLE FOR PALEO REPLACE THE CREAM CHEESE IN THE CAULIFLOWER MASH WITH CASHEW NUT BUTTER AND A SQUEEZE OF LEMON JUICE)