Cottage pie with kale and cauliflower

    50 min

    The mince in this tasty cottage pie is packed with mushrooms, leeks and carrots. The topping is mashed cauliflower and kale - a great option for adding plenty of veg to your family dinner.

    2 people made this

    Serves: 4 

    • 1 head cauliflower, chopped
    • 120ml almond milk
    • 60g chopped kale
    • 1 teaspoon ground nutmeg
    • 450g lean beef mince
    • 120g sliced fresh mushrooms
    • 2 leeks, chopped
    • 2 carrots, chopped
    • 1/2 red onion, chopped
    • 1 clove garlic, minced
    • 10g chopped fresh coriander

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place cauliflower in a pot of boiling water; simmer over medium heat until softened, about 15 minutes. Drain and place in the bowl of a food processor. Add almond milk, kale and nutmeg; pulse until smooth.
    2. Set oven rack on top shelf and preheat the grill.
    3. Combine beef mince, mushrooms, leeks, carrots, red onion and garlic in a pan over medium-high heat; cook until beef is brown and vegetables are softened, 5 to 7 minutes. Spread in the bottom of a baking dish. Top with pureed cauliflower mixture.
    4. Place under the grill and cook until golden, about 10 minutes. Garnish with freshly chopped coriander.

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