Cottage Pie with Cauliflower Cheese

How cold is it outside :( the only good thing for me about winter is PIES. I love to make and eat pies in this weather. Its wholesome, warm and comforting. This cottage pie is no exception. The cauliflower cheese topping just elevates the taste and makes it more special. Give it a try...

Lets go...

Chop onion and carrots

Fry onions and carrots and add the mince beef

Add lentils and tomato puree

Add stock

Once stock is absorbed add herbs

Whilst meat and lentils are cooking boil potatoes and cauliflower to create mash.

Top the meat and lentils with potato mash and cauliflower cheese

Bake in the oven for half an hour

If you give it a try please let me know :)

Ingredients for filling:

• 1 onion, roughly chopped

• 1 large carrot, roughly chopped

• 2 tsp rosemary leaves

• 2 tbsp olive oil

• 400g Waitrose Hereford Mince Beef

• 150g red split lentils

• 2 tbsp tomato purée

• 1 Beef Stock Cube

• 600ml boiling water

• 500g floury potatoes, such as Maris Piper or King Edward, peeled and cut into large chunks

• 1 medium cauliflower, cut into florets

• 100ml crème fraîche

• 100g mature Cheddar cheese, grated

Method:

1. Preheat the oven to 200°C, gas mark 6. Place the onion, carrot and rosemary in a food processor and pulse until finely chopped. Heat the olive oil in a large saucepan and gently cook the onion, carrot and rosemary for 6 minutes, until softened but not coloured. 2. Add the mince beef and mix with the vegetables, cooking for 2 minutes until browned and breaking up with a wooden spoon. Add the red lentils and tomato purée and cook for 1 minute. Mix together the stock cube and water and stir into the pan. Cook gently for 20 minutes without a lid, until the lentils are tender. 3. Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 10 minutes then add the cauliflower and cook for a further 7 minutes until the potatoes and cauliflower are very soft when pierced with a knife. Drain well and return to the pan with the crème fraîche, cheese and a pinch of salt and mash together until you have a creamy yet coarse mash. 4. Spoon the beef and lentil mix into a 35x25cm ovenproof dish then spoon the mash on top leaving it quite rough for a crispy crust. Bake for 25-30 minutes until golden, crusty and bubbling.

Enjoy xoxo