March 30, 2026

Banting Cottage Pie

Serves:

Cooking Time:

< 45 min

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.