Beef Cottage Pie with Cauliflower Mash

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

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

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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