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Ingredients
Mince:
30 ml coconut oil
2 stalks celery, chopped
1 onion, finely chopped
2 medium carrots, peeled & diced
1 clove garlic, crushed
500 g lean beef mince
375 ml beef stock
45 ml tomato paste
5ml 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® White 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 LANCEWOOD® White Gouda and mix well.
To finish:
Spoon the 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 in a preheated oven at 180°C for 30 minutes 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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