Not your traditional cottage pie but equally as good! A creamy cauliflower mash takes the place of mashed potatoes and the beef mince is spiced with curry powder, turmeric and cumin.
2 people made this
1 tablespoon coconut oil, or more to taste
3 large carrots, peeled and diced
1 onion, diced
salt and ground black pepper to taste
275g frozen peas, or more to taste
4 cloves garlic, diced
1 1/2 teaspoons curry powder
1 1/2 teaspoons garlic powder
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
900g beef mince
2 tablespoons tomato puree
1 head cauliflower, cut into florets
3 tablespoons butter
3 tablespoons cream cheese
1 egg, beaten
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Melt 1 tablespoon coconut oil in a large pot over medium heat. Add carrots and onion; season with salt and pepper. Cook and stir until onion and carrots begin to soften, about 5 minutes.
Stir peas, garlic, curry powder, garlic powder, turmeric, paprika, oregano and cumin into the pot; cook until combined, about 2 minutes. Add extra coconut oil as needed. Stir in beef mince; cook until browned, about 5 minutes. Add tomato puree and stir until fully incorporated, about 2 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add cauliflower, cover and steam until tender, 5 to 7 minutes. Drain and pat dry with kitchen roll.
Preheat oven to 180 C / Gas 4.
Combine drained cauliflower, butter and cream cheese in a large bowl. Mash until smooth.
Spread beef mixture evenly in a large baking dish. Cover with mashed cauliflower. Brush beaten egg lightly on top.
Bake in the preheated oven until hot, about 10 minutes. Turn on grill; cook until top is browned in places, about 5 minutes.