Beef Cottage Pie with Cauliflower Mash

Name: Thermomix recipe: Beef Cottage Pie with Cauliflower Mash
Prep time: 45 min
Cook time: 40 min
Ingredients: 1–2 Teaspoon peppercorns; 1 leek, cut into pieces; 3 cloves garlic; 2 large carrots, cut in pieces; 2 stalks celery cut in pieces; Handfuls Italian parsley; 20 Grams Extra Virgin Olive Oil (EVOO); 800 Grams minced beef; 2 bay leaves; 1 Tin 400ml tomatoes; 100 Grams tomato paste; 1 Tablespoon Umami Paste; 2 Tablespoons fish sauce; 200 Grams frozen peas; 100 Grams Parmesan, cubed; 1 entire head cauliflower; Water for steaming; 80 Grams butter; 100 Grams cream; Pinches pink salt flakes

Serves 6-8 Prep Time 45 minutes Cook Time 40 minutes Rated:

Perfectly cheap and a great family meal that will warm everyone up at this time of the year. You can make it well in advance, in individual portions and freeze it, or just serve it a few nights in a row as it really is a big recipe.

To keep the cost of this one down, you need to make it seasonally, in other words, the suddenly very trendy (expensive) cauliflower needs to be in season! If you don’t want to wait that long, just use potato mash. Which ever way you go, you’re going to love this one. Add it to your family menu on regular rotation!

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Need

1–2 Teaspoon peppercorns
1 leek, cut into pieces
3 cloves garlic
2 large carrots, cut in pieces
2 stalks celery cut in pieces
Handfuls Italian parsley
20 Grams Extra Virgin Olive Oil (EVOO) BUY
800 Grams minced beef
2 bay leaves
1 Tin 400ml tomatoes
100 Grams tomato paste
1 Tablespoon Umami Paste Recipe
2 Tablespoons fish sauce
200 Grams frozen peas
100 Grams Parmesan, cubed
1 entire head cauliflower
Water for steaming
80 Grams butter BUY
100 Grams cream
Pinches pink salt flakes BUY

Do

1: Butter a large lasagna or baking dish of choice.
2: Place peppercorns into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
3: Place leek, garlic, carrots, celery, parsley and EVOO into Thermomix bowl and chop 5 sec/speed 6.
4: Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
5: Add milled pepper, beef, bay leaves, tomatoes, tomato paste, Umami Paste and fish sauce.
6: Cook 10 min/100°C/Reverse/speed 1.
7: Pour into buttered baking dish and stir peas through mixture.
8: Preheat oven to 170°C and prepare mash.
9: Place Parmesan into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
10: Cut cauliflower into small florets and place into Varoma dish. Fill Thermomix bowl to 1L mark with water. Set Varoma into position.
11: Steam cauliflower 30 min/Varoma/speed 3.
12: Test the cauliflower is done by pushing with a fork. If not mashing easily, add more cooking time (this can vary depending on how large your cauliflower is and the size you cut the florets).
13: Place cooked cauliflower into drained TM bowl.
14: Add butter, cream and salt and blend 10 sec/speed 10.
15: Spread the mash on top of the meat mixture and top with milled Parmesan.
16: Cover with foil and bake 20 minutes, remove foil and bake further 20 minutes until top is browned and bubbly.
17: Serve hot.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!