So, 2 weeks into the new year and lots of cooking to catch up reporting on!
First up, cottage pie (although I grew up calling it shepherds pie even though my mum always used beef mince!)
With the updated Slimming World plan, you can now have “SP Power Up” days, which basically means you eat speed (certain fruits and veg) food, and protein, half of each, for each meal. With your syns and an extra healthy B option.
With that in mind, I decided to have a throw back to my lo-carbing days and make cottage pie topped with cauliflower mash, which is both delicious and low carb, and fits in with the SP day.
I made 4 individual dishes, and served with baked beans, just like mammy used to!
Cottage Pie with Cauliflower Mash
450g extra lean (reduced fat) beef or lamb mince
1 large onion, finely chopped
Handful mushrooms (or to taste) finely chopped
1 red pepper, finely chopped
2 stalks celery (guess what, finely chop these too!)
2 cloves garlic – as above
1 tsp dried mixed herbs
Salt and pepper
8 tablespoons tomato purée
250 mls hot beef stock
1 head (medium size) cauliflower
1 egg, lightly beaten
Salt and pepper
– sauté the onion, garlic, pepper and mushrooms over a medium heat for 5 minutes
– add the beef and fry until evenly coloured
– add stock, puree and herbs, season
– bring to the boil, reduce heat then simmer for 20 minutes to thicken the sauce
– meanwhile STEAM the cauliflower (I think that it is better to steam to make mash as boiling it can make it a bit watery
– when the cauliflower is cooked through, season with salt and pepper and puree using a hand held blender or food processor then add the egg and blitz for a few seconds to mix well
– divide the beef mix between 4 oven proof dishes, or make one large pie
– top each with a quarter of the cauliflower mix then bake at 180 for 30 mins until the topping is golden and the sauce is bubbling hot
– this is even tastier If you leave it overnight and also freezes really well
– the beef filling is also lovely with mashed potato topping