Banting Cottage Pie

Mince:

Cauliflower topping:

Mince:
1. Preheat the oven to 180°C.

2. Heat the oil and fry the celery, onion, carrots and garlic until soft and golden. Add the mince and break up using a whisk. Fry until golden.

3. Add the stock, tomato paste and mixed herbs. Cook over low heat until most of the liquid has evaporated.

4. Season to taste. Spoon into a well-greased medium sized ovenproof dish. 

Cauliflower topping:
1. Cook the cauliflower in salted water until just soft. Drain well.

2. Add the butter and mash until smooth. Stir in the white gouda and mix well.

To finish:
1. Spoon the cauliflower mixture on top of the prepared mince and spread out evenly. Pull a fork through the mash to create lines across the cauliflower. Dot with butter.

2. Bake for 30 minutes or until golden. Serve with green vegetables or a salad.

HINTS & TIPS:
Use 500 g mashed broccoli or a combination of cauliflower and broccoli instead of cauliflower for the topping.