For 4 - 6 servings
Prep and cook time: 1 h 50 min
Can be frozenIngredients: 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 pepperFor 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 yoghurtIn addition:
2 tbsp olive oilMethod:
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.