To make the chilli mince:
- Knob of Butter
- 1 Large onion
- 1/2 cup roasted red peppers
- 1 tsp Chilli powder
- 1 tsp Paprika
- 1 tsp ground Cumin
- 1/2 tsp Dried Marjoram
- 500gms Minced Beef
- 400gms Canned chopped tomatoes
- Concentrated Beef Stock
Melt butter in a frying pan, add diced onion and cook till tender, add mince and brown. Add the rest of the ingredients, there will be a lot of liquid so you need to let it simmer for 10-20 minutes, the sauce will reduce down and create a delicious thick rich sauce. The leftovers are even better!
For the Cauliflower Mash:
- 1/2 head cauliflower cut into small pieces
- 1 tablespoon cream cheese
- 1/4 cup grated parmesan cheese
- 2-3 cloves of roasted garlic (roast it in the skin for 30 minutes and then squeeze the garlic out)
- 1 Tbsp finely chopped fresh rosemary
- 1-2 Tablespoons butter
- Freshly ground salt and pepper
Boil your cauliflower in a pot for approx 6 minutes, once cooked then drain well and do not cool, pop the cooked cauliflower on lots of paper towels and more on top, pat dry as much as possible, I actually do this about 2-3 times to get all the liquid out of the cauliflower which is why my mash looks so “dry” just like mashed potato. (you can also use a salad spinner which works quite well too)
In a bowl add the remaining ingredients and the cauliflower, use a stick blender to puree until almost smooth.
In a medium sized dish lay out your mince first and then top with the mash, then top with a combination of colby and parmesan cheese and a little extra chopped rosemary, place under the grill until browned.
I have tested this recipe on several people and it gets the huge thumbs up, M who doesn’t even like Sheperd’s Pie let alone cauliflower absolutely loves this and devours the lot! Trust me it’s goooood!!!!!