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Cauliflower cheese cottage pie

Brian Turner from Great Food Live
Brian Turner combines two traditional favourites in this tasty pie topped with mashed root vegetables and cauliflower cheese

Cauliflower cheese cottage pie

Method

1. Preheat the oven to 200C/gas 6.

2. For the meat filling: heat the oil in a medium pan, add the beef and fry until browned. Add the onions and garlic and cook until soft.

3. Add the flour, mixing well until combined. Add the tomatoes, Worcestershire sauce and half the stock. Leave to cook slowly for 30-45 minutes adding more stock if necessary.

4. Pour the meat mixture into an ovenproof dish and allow to cool.

5. For the mash: cook the potatoes, swede and carrots in boiling salted water until tender. Drain well and pass through a ricer. Add the butter and season with salt and pepper.

6. Lay the mash on top of the meat and smooth the top.

7. For the cauliflower cheese: cook the cauliflower in boiling salted water until tender.

8. Heat the milk in a pan with the onion to boiling point. Strain.

9. Melt the butter in a medium pan and stir in the flour. Stir in the hot milk and beat until smooth. Remove from the heat, add half the cheese and the egg yolk. Season with salt and pepper.

10. Drain the cauliflower and carefully place the florets on top of the potato. Pour the sauce over and sprinkle with the remaining cheese.

11. Bake in the oven for 30 minutes until browned.

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Serves: 4

Prep: 30 min
Cook: 2 hrs 20 min

Ingredients

For the meat filling

1 tbsp oil
350g minced beef
1 onion, chopped
1 garlic clove, finely chopped
25g Flour
4 Tomatoes, peeled and seeds removed
dash Worcestershire sauce
300ml stock