Cottage Pie with Cauliflower Mash
1 head cauliflower, trimmed, florets coarsely chopped
40g butter, divided
20g finely grated parmesan
3 Tsp thickened cream, warm
500g Beef Mince
200g Swiss brown mushrooms, coarsely chopped
1 small brown onion, diced
1 medium carrot, diced
2 Tsp plain flour
500ml beef stock
3 garlic cloves, finely chopped
2 Tsp white wine vinegar
2 Tsp Worcestershire sauce
1 Tsp tomato paste
2 Tsp fresh thyme, chopped
Cook cauliflower in a large steamer over a saucepan of boiling water for 12 mins or until completely tender. Remove from pan, transfer to food processor and puree with 20g butter, parmesan and cream until smooth. Season with salt. Keep cauliflower mash warm.
Meanwhile, heat a large heavy frying pan over high heat. Add mince and cook, stirring to break up lumps, for 5 mins or until cooked through. Transfer beef to a sieve set over a bowl to drain, reserving excess fat.
Return pan to medium heat and add 1 tbs reserved beef fat. Add mushrooms, onion and carrot and cook, stirring often, for 10 mins, or until tender. Stir in mince. Sprinkle flour over and stir to combine. Add stock, garlic, vinegar, Worcestershire sauce, tomato paste and thyme and simmer for 5 mins or until liquid reduces slightly and coats mince. Season with salt and pepper. Transfer to casserole dish.
Preheat grill on high. Evenly spread cauliflower mash over mince mixture. Melt remaining 20g butter and brush or drizzle over mash. Place under grill for 3 mins or until browned in spots and bubbling. Grind some black pepper over and serve.