Cottage Pie with Creamy Topping
Gluten, dairy, sugar, grain free.
- Kitchen whizz or blender.
- 1 onion diced
- 2 garlic cloves chopped/smashed
- 500g beef mince or your preferred mince
- 1 tsp curry powder
- sea salt and pepper
- 5-6 cups of any fresh or frozen vegetables grated or chopped finely
- 2 tins diced tomatoes
- ½ cup fresh herbs (or use 2 tsp of dried) finely chopped
- 2 cups cauliflower chopped
- 2-3 large potatoes diced
- 1 medium red kumara diced
- 50 grams butter or ghee or omit for dairy free
- 1 large egg organic or free range
- ½ tsp sea salt
- Chop onion and garlic and add to a large frypan with some fat or coconut oil and cook until softened.
- Add the mince, curry powder and sea salt/pepper and stir until just browned.
- Add all of your pre diced, sliced, grated veges plus the cans of tomatoes and herbs. Stir and cook for another 15-20 minutes (can cover frypan to speed up cooking)
- While filling is cooking, prep and boil the cauliflower, potatoes and red kumara in a medium-large pot with water until soft then transfer to a blender and add the butter and salt and whizz. Once the butter has melted through, turn the blender on and add the egg so it doesn't begin to cook before it's mixed. Blend until creamy (may need to scrape down sides)
- Preheat oven to 160°C fanbake.
- Once the filling mixture is cooked (the liquid will have evaporated and the veges softened), add this to a large pie or casserole dish and spread out evenly. Add your creamy topping and spread evening. Optional to top with cheese.
- Cook pie for around 20-30 minutes – until top is golden.
For the 5-6 cups of grated or finely sliced veges – choose from carrot, pumpkin, leek, parsnip, beetroot, spinach, corn, peas, zucchini, pak choi, silverbeet, cauliflower, broccoli, turnip and more…