Cottage pie cauli styles!

I’ve spent the last couple of days trying a few recipes of late so that I can create some big nutritious and delicious dinners to last a couple of nights. Whilst I have the time, it’s time to bulk up the freezer. Those days when you get home late or just can’t be bothered it’s great to have something you can call on. It actually makes great sense but like anything it’s just about making time to do it!


This classic cottage pie with a difference was a winner. I worked off Prof Tim Noakes recipe from The Real Meal Revolution recipe book but improvised quite a bit. Following recipes (besides when I’m baking) is not one of my strengths:)


My sous chief and I made the meaty and vege mix and let it simmer for nearly an hour sucking up the juice. To keep up with my wholefood philosophy we used cauliflower mash with a sprinkle of nutmeg for the topping, which was yum. There are so many different combinations you can use with this recipe and the great thing is as well you can bulk it out to make a couple of decent dinners and left over lunches. That’s winning to me!


Combine 1kg beef mince + 250 grams bacon and saute. Remove meat from the pan and gently cook a good tablespoon of coconut oil, 1 red onion and 4 cloves of garlic (I love garlic) in the meat juices. Then add meat back to the pan and combine 2 grated courgettes, 1 grated carrot, 1 can chopped tomatoes, 1 cup of good beef stock, a good teaspoon of cumin and paprika and 2 teaspoons of mixed herbs. Add salt and pepper to taste


Cut up a head of cauliflower and steam. Transfer steamed cauliflower florets into a bender and blend until smooth. Add two egg yokes and 50gm of butter whilst you are whizzing. You can you add some ground nutmeg to taste.


Assemble your pie! After you have simmered your meat mix for an hour on a low heat place into a baking/lasagne dish on the bottom layer. Smooth the cauliflower mix on top of the meat and if you wish you can sprinkle some nutmeg over the cauliflower. Grill for 10-15mins on a high heat to crisp up the top. If you feel like adding more fat to the mix add some grated cheese to the top of the pie.


Serve with a seasonal salad and enjoy:) I made a pomegranate minty green number which I will post up in a few days;)


There should be enough for leftover lunches the next day! I absolutely love left overs I think because I don’t like food going to waste and it also tastes a lot better the next day! Enjoy:)




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