For 4 - 6 servings

Prep and cook time: 1 h 50 min

Difficulty: Medium

Can be frozen

 For the pie filling:

2 tbsp olive oil

600 g | 21 oz | 4 cups minced beef

3 tbsp unsalted butter

2 large onions, finely chopped

4 celery sticks, diced

250 ml | 9 fl oz | 1 cup warm water

2 tbsp coconut aminos


freshly ground black pepper

For the mash:

2 large cauliflower heads, prepared into florets

75 g | 2 1/2 oz | 1/3 cup unsalted butter, cubed

2 tbsp unsweetened plain yoghurt

In addition:

2 tbsp olive oil


1 For the pie filling: Heat the oil in a large casserole dish set over a moderate heat until hot. Season the beef mince with salt and pepper before browning in the hot oil, breaking it up with a wooden spoon.

2 Once thoroughly browned, remove the beef from the dish to a bowl. Set aside until needed.

3 Add the butter to the dish, setting it over a medium heat. Add the onion, celery, and a pinch of salt, sweating for 6-7 minutes until softened.

4 Return the beef and any accumulated juices to the dish, stirring well. Stir in the water and coconut aminos, and bring to a simmer.

5 Reduce the heat to low and simmer for 20 minutes, stirring from time to time.

6 For the mash: In the meantime, place the cauliflower florets in a steaming basket. Cover with a lid and steam over a half-filled saucepan of simmering water until very tender to the tip of a knife, about 10-12 minutes.

7 Remove the basket from the heat and set aside to cool for 2-3 minutes. Tip the cauliflower into a bowl and add the butter and yoghurt, mashing thoroughly until smooth. Season to taste with salt and pepper.

8 Spoon the mash into a large piping bag fitted with a star-shaped nozzle. Preheat the oven to 180°C (160° fan) | 350F | gas 4.

9 Spoon the pie filling into a large, rectangular baking dish. Pipe blobs of the mash on top of the filling, covering the surface entirely.

10 In addition: Lightly brush the top of the mash with the olive oil. Bake for about 45-50 minutes until golden-brown on top.

11 Remove from the oven and briefly leave to stand before serving.