Cottage pie with cheesy cauliflower mash

Traditional cottage pie gets a modern twist with this inventive cottage pie recipe. Swapping classic potato mash for tasty cauliflower gives this dish a delicious edge

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 2 tablespoon olive oil
  • 1 large carrot, finely chopped
  • 2 celery stalks, thinly sliced
  • 1 large onion, finely chopped
  • 500 gram beef mince
  • 2 tablespoon tomato paste
  • 2 cup campbell’s real beef stock
  • 2 tablespoon worcestershire sauce
  • 1/4 cup parsley, coarsely chopped
  • 1 head cauliflower (1kg), cut into florets
  • 1/3 cup cream
  • 60 gram butter
  • 1 cup grated tasty cheese
  • mixed salad leaves to serve


  • 1
    In a deep frying pan, heat oil on medium. Sauté carrot, celery and onion for 4-5 minutes until tender. Increase heat to high. Add mince and brown for 4-5 minutes, breaking up lumps.
  • 2
    Mix in tomato paste. Cook, stirring, for1 minute. Stir in stock and sauce, then bring to the boil. Reduce to a simmer, stirring occasionally, for 10-15 minutes. Stir parsley through. Keep warm.
  • 3
    Place cauliflower in a steamer basket over simmering water. Steam for 10-15 minutes until tender, then drain. Transfer to a heat-proof bowl, then add cream and butter. Mash together until the consistency of coarse crumbs. Season. Preheat an oven-grill to high.
  • 4
    Place beef mixture in a 6-cup casserole dish. Spread mashed cauliflower evenly over top and sprinkle with cheese. Grill for 5-7 minutes until golden and bubbling. Serve with mixed salad leaves.