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Lancewood Banting Cottage Pie
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Lancewood Banting Cottage Pie

Ingredients

Mince:

30 ml coconut oil
2 stalk(s) celery , chopped
1 onion(s) , finely chopped
2 medium carrots , peeled & diced
1 garlic clove , crushed
500 g lean beef  mince
375 ml beef stock
45 ml tomato paste
5 ml mixed herbs
salt & freshly ground black pepper  to taste


Cauliflower topping:

500 g cauliflower , roughly chopped
60 ml butter  plus extra butter for topping
250 ml LANCEWOOD® Gouda , grated

Method

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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