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Cottage pie with cauliflower mash
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your cottage pie with Curtis Stone's flavorful cauliflower mash.
Ingredients:
  • 1 head cauliflower (about 900g), trimmed, florets and inner stem coarsely chopped
  • 40g butter, divided
  • 20g parmesan
  • 40.40 gm thickened cream, warm
  • 800g 3 Star Beef Mince
  • 200g Swiss brown mushrooms, coarsely chopped
  • 1 small brown onion, cut into small dice
  • 1 medium carrot (about 100g), peeled, cut into small dice
  • 40.00 ml plain flour
  • 500ml beef stock
  • 3 garlic cloves, finely chopped
  • 2 tsp white wine vinegar
  • 12.20 gm Worcestershire sauce
  • 22.20 gm tomato paste
  • 2 tsp fresh thyme, chopped
Instructions:
  • Steam cauliflower until completely tender for 12 minutes. Remove from steamer and uncover to let steam escape. Transfer to food processor and puree with 20g butter, parmesan, and cream until smooth. Season with salt and keep cauliflower mash warm.
  • Heat a large heavy frying pan over high heat until sizzling. Add the mince and cook, breaking up lumps, for 5 mins until fully cooked. Drain the beef in a sieve over a bowl, saving the excess fat for flavor.
  • Once the pan is back on medium heat, add 1 tablespoon of the reserved beef fat. Cook mushrooms, onion, and carrot for 10 minutes, stirring frequently until tender. Mix in the mince, sprinkle with flour, then pour in the stock, adding garlic, vinegar, Worcestershire sauce, tomato paste, and thyme. Simmer for 5 minutes until the liquid slightly thickens and coats the mince. Season with salt and pepper before transferring everything to a 20cm square casserole dish.
  • Preheat the grill on high heat. Spread the cauliflower mash evenly over the mince mixture. Melt the remaining 20g butter and brush it over the mash. Place it under the grill for 3 minutes or until it is browned in spots and bubbling. Season with freshly ground black pepper and serve.

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