Cottage Pie - Primal, Paleo, Kid Friendly and Clean Eating
The traditional cottage pie was a way to use leftover roasted meat from the Sunday dinner and topping the pie with mashed potato to make the leftovers go a little further.
750g minced beef
1 onion, finely chopped
1 carrot, diced
1 large celery stick, finely chopped
¼cup tomato sauce
Freshly ground pepper
1tbsp. butter, melted
2 cups vegetables to serve
1 head cauliflower
Preheat oven to 180 degrees C/ 350 degrees F.
In a large pan, heat the oil over medium-high heat.
Add the onion, carrot and celery, cook for 5 to 7 minutes or until tender, make sure to stir often.
Add the mince and cook for a further 5 minutes or until mince is browned, stir regularly to break up the mince.
Reduce heat to medium-low, add the sauces, and season to taste.
Cover and simmer for 15 minutes.
Remove the mix from the heat and set to one side.
To make your mash topping, chop the cauliflower into chunks and place in a steamer*
Steam the cauliflower until it is tender, remove from the heat and allow it cool.
Use a food processor to blend down the cauliflower with the butter until you get a smooth consistency.
Spoon the meat mixture into a large baking dish and top with the mash.
Bake for 20 to 25 minutes or until piping hot and the mash is golden.
*if you don't have a steamer, you can use a colander over the top of a pan of boiling water