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Banting Cottage PieMince:
Cauliflower topping:
Mince:
Preheat the oven to 180°C.
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.
Add the stock, tomato paste and mixed herbs. Cook over low heat until most of the liquid has evaporated.
Season to taste. Spoon into a well-greased medium sized ovenproof dish.
Cauliflower topping:
Cook the cauliflower in salted water until just soft. Drain well.
Add the butter and mash until smooth. Stir in the white gouda and mix well.
To finish:
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.
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.
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