Ingredients
One Cauliflower head - roughly chopped
500g 5% fat minced beef
Two medium carrots - finely diced
One medium onion - finely diced
Two celery stalks - finely diced
500ml of chicken stock (one stock cube)
2 tbsp Worcester sauce
1 tbsp cornstarch
1 tbsp olive oil
2 tbsp breadcrumbs
Sprinkling of grated cheddar cheese
Method
Place the cauliflower in a pan and cover with boiling water. Boil until soft.
In a large pan, fry the onion, carrot, and celery in the olive oil until softened.
Add the mince, and cook on a high heat until browned.
Season with salt and pepper, and stir in the Worcester sauce and stock. Simmer for 5 minutes.
Take off the boil and stir in a cornstarch slurry made from the cornstarch and a little water. Once stirred into the mix, turn up the heat and allow the sauce to thicken.
Transfer the mixture to a baking dish.
Put the cauliflower into a food processor and blitz until smooth and creamy.
Spoon the mash over the mixture and fluff up with a fork. Sprinkle over the breadcrumbs and the cheddar cheese and bake on a high heat until browned (15 minutes).
Freezing and storage
Freezes well.
To cook from frozen, let it thaw fully, then heat in the over for around 30 minutes on a medium heat.