Cottage Pie: Beef Mince + Roasted Garlic Cauliflower Mash

Gluten-free | Sugar-free | Dairy-free | No added fats or oils 

Makes enough for 2 serves

Why it's delicious:

It's pie, need I say more? Being a good Kiwi girl, pie is my weakness especially when it's topped with something creamy. This tasty lean beef mince with cumin and rosemary is such a wonderful base for the super creamy and well flavoured roast garlic cauliflower mash.

Helpful hints and tips

Roasted garlic cauliflower mash: As good as cauliflower mash is, it goes next level with the simple addition of roasted garlic. If garlic isn’t high on your priority list, a simple roast in a hot oven will turn the sometimes peppery garlic into a sweet globby mess. Roast a whole bulb and keep in your refrigerator to add into sauces, dressings and meat dishes. 

Ingredients

Cauliflower mash

• 5 garlic cloves, skin on
• 400 g (15 oz) raw cauliflower florets
• Himalayan salt and freshly ground black pepper
• 2 tsp finely chopped fresh rosemary leaves
• Pinch nutmeg
• Pinch cumin

Beef + onion filling

• 3 tbsp + 1 tsp tamari
• 1 medium onion, finely chopped 
• 3 cloves raw garlic, minced
• 200 g (7 oz) lean beef mince
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp finely chopped rosemary leaves
• 200 m (7 oz) water

Method

1. Preheat the oven to 220C (425F) and place the garlic cloves on a piece of foil and wrap like a little parcel. Place the garlic in the oven and roast for 20 minutes, or until the cloves are soft. Remove from the oven and set aside. 
2. Place the cauliflower florets in a medium sized pot with just enough water to cover and season with a teaspoon of salt. Bring the water to the boil and then turn down the heat until the water is rapidly simmering, cook the cauliflower for 12-15 minutes or until very tender. 
3. Drain the cooked cauliflower from the water, and keep warm in the pot with a lid on it. 
4. Cook the mince by heating a large frying pan on medium to high heat with a teaspoon of tamari. Quickly add the onions and raw garlic and stir fry for 2-3 minutes. Add the mince and using a wooden spoon, break up the beef into small pieces. Season well with salt and pepper. 
5. Allow the mince to cook for 5 minutes, stirring frequently and then add the cumin and coriander powders along with the chopped rosemary. Stir in well. 
6. Stir the remaining 3 tablespoons of  tamari into the water and add the liquid to the mince. At this stage it may look like you are making mince soup, but don't be concerned! As the liquid reduces down it creates a wonderfully tasty gravy which will be the base of our pie. 
7. Cook the liquid down for about 10 minutes or until it has formed a thick gravy. Taste for flavour, adding more salt and pepper to taste. Turn off the pan, and keep warm.
8. Finish off the cauliflower mash by placing the cooked florets into a small powerful blender along with the flesh squeezed from the roasted garlic cloves. Season with salt and pepper and add the rosemary leaves along with the nutmeg and cumin. Blend till very smooth. 
9. Place the warm mince in the base of a small pie dish or bowl and top with the wonderfully smooth cauliflower mash. Eat whilst warm!