Lean Cauliflower Cottage Pie

LEVEL: easy Cook: 40 minutes 6

Lean Cauliflower Cottage Pie

BOOKMARK

DELICIOUS

Description

Ugh. It’s getting to be that time of year. Winter. I have a love-hate relationship with winter. One would think growing up in Tasmania would mean I could handle the chill. Wrong. I am an avid summer-lovin’ person. The only good that comes from winter is the new life in the veggie patch and calling everyday soup day. Every day becomes a slow cooker, one pot-wonder, hearty warming dinner day. These comforting words….

Cottage Pie.

But with a twist.

There’s no starch! This may sound like a mean trick, but I wanted to test a theory on my husband – would he notice there’s no potato crust? Nope. He didn’t notice. WIN! So I shall continue to make this leaner, but still utterly yummy and warming dish as we delve further into darker days of single digits.

Enjoy!

Ingredients

½ large head cauliflower

pinch vegetable stock & water to boil

1 tbsp. nuttelex

pinch salt & pepper

½ - 1 c rice milk for puree

500g lean turkey mince

1 leek, sliced finely

1 small stick of celery, finely diced

1 – 2 tbsp. garlic infused oil

1 c broad beans, roughly chopped (or frozen)

1 carrot, diced roughly

1 small green capsicum, diced roughly

1 tbsp. Worcestershire sauce

1 tbsp. salt reduced tomato paste (or homemade)

2 1/2 c. vegetable stock

1 tsp. paprika

1 tsp. dried thyme

salt, pepper

1 tbsp. arrowroot or GF cornflour

Directions

1: Roughly chop the cauli and add to a good sized pot. Add the stock, cover with water and place on the stove to cook until tender.
2: Meanwhile, make the filling. Heat the garlic infused oil in a large non stick frypan, add the leek and celery and saute until the leek is translucent. Add the remaining vegetables and stir-fry until slightly softened, 1-2 minutes. Add the turkey mince, paprika, thyme and drizzle in some of the stock. Break the mince up and mix well with the ingredients in the pan before adding the Worcestershire sauce & tomato paste.
3: Whisk the arrowroot/cornflour through the remaining stock until there are no lumps.
4: Stir through well, reduce the heat and allow to simmer for 5-10 minutes until the mixture has thickened.
5: Check the cauliflower, if tender, drain ¾ of the liquid from the pot. Add the nuttelex and rice milk, season with salt and pepper and roughly mash with a fork. Use a stick blender to process in the pot.
6: Once (reasonably) smooth, set aside.
7: Preheat oven to 200C.
8: Lightly grease the sides of a casserole dish.
9: Pour in the mince mixture.
10: Layer the cauliflower mash over the top and then sprinkle a little salt & pepper over.
11: Bake for 40 minutes until edges are browning.
12: Serve immediately or divvy up for wintery weekday lunches.