Ingredients

The following ingredients have 4 Servings
  • 500 g white potatoes suitable for mash (e.g. Maris Pipers.)
  • 500 g cauliflower
  • 225 g carrots (diced)
  • 1 large onion (diced)
  • 500 g less than 5% fat minced beef.
  • 1 beef stock cube
  • 1 can chopped peeled tomatoes
  • Salt and Pepper to season
  • 50 g reduced fat grated mature cheddar cheese
  • 50 g wholemeal breadcrumbs
  • Chopped fresh parsley (optional)

Instruction

  • Preheat oven to 180C fan.
  • Peel the potatoes, cut them into small chunks, and cover them with cold water in a saucepan.
  • Cut cauliflower florets into similar size pieces and add them to the saucepan of potatoes.
  • Bring the saucepan of potatoes and cauliflower to the boil, and then simmer until the contents are soft (15 – 20mins). Set aside.
  • Meanwhile in another saucepan, over a medium heat gently brown the mince, breaking it down with a wooden spatula. Once the mince has browned remove it from the pan with slotted spoon and put it aside, leaving the beef fat in the saucepan.
  • Sweat the onions and carrots in the beef fat for about 8 minutes until soft. Add back the browned mince and crumble in the stock cube, stir to mix the ingredients well.
  • Once the stock cube has been fully dissolved, add the tin of tomatoes and cook gently for a couple of minutes. Season to taste.
  • Spoon the mixture into an ovenproof dish and allow cooling.
  • Meanwhile, drain the potatoes and cauliflower and mash together well with a potato masher and season to taste.
  • Spoon the mash over the mince mixture until you have a roughly flat surface.
  • Mix together the grated cheese and breadcrumbs and spread this mixture evenly over the top of the mash.
  • Bake in the oven for 30 – 35 minutes until the topping is brown and crisp. Then allow to cool a little before serving.
  • Garnish parsley (optional)