Cottage Pie Topped with Cauliflower Cheese

Two British comfort food institutions: cottage pie and cauliflower cheese. I absolutely love them both and when I wanted a hearty but healthy Sunday supper I figured why not combine the two...


You simply can't beat the mouth-watering smell of a cottage pie, straight from the oven, the filling bubbling up around the sides and the inviting sight of crisped up cheese, slightly charred on top. What's more, with cauliflower instead of potato mash this makes for a low carb comfort treat. The perfect winter warmer, I am sure I'll be making this again and again.


Cottage Pie Topped with Cauliflower Cheese

Serves 6

For the Cottage Pie Filling:

500g of minced beef

1 tbsp of oil

2 leeks finely chopped

2 medium carrots, finely diced

Outer leaves of 2 caulflowers, finely chopped

1 tbsp of dried mixed herbs

2 bay leaves

2 garlic cloves, finely chopped

1 tbsp of tomato puree

350ml red wine

A small handful of fresh parsley, roughly chopped

350ml of hot chicken or beef stock

large pinch sea salt

large pinch black pepper

For the Cauliflower Cheese Topping:

2 small garlic cloves, peeled

2 large cauliflowers, remove outer green leaves

2 tsp of English mustard

1 tbsp of butter to blend

large pinch sea salt

large pinch black pepper

3 finely sliced spring onion

60g of mature cheddar cheese, grated (plus extra for on top)

Brown the mince in half a tablespoon of oil and set aside.

In the same pan, add the remaining oil and saute the leeks, carrots, cauliflower leaves, bay leaves, and dried herbs for 5 minutes.Add the garlic and gently fry for a further minute.


Return the mince to the pan and stir in the  tomato puree and red wine. Cook on a medium heat for a few minutes until the liquid has reduced. Add the stock and simmer with the lid on for at least 30 minutes – I like to slow cook for a couple of hours adding more stock if it’s starts to get dry. Stir through the fresh parsley and taste for seasoning.


Meanwhile preheat the oven to 200°C and roughly chop the cauliflower into equal sized pieces. In a saucepan steam the cauliflower and whole garlic cloves with just a few tablespoons of water, lid on, for 5 minutes or until the cauliflower is tender. Use a knife to check.


Remove the pan from the heat, drain any excess liquid and add the butter, grated cheese and mustard. Blend or mash until creamy and smooth. If it’s too sloppy or wet allow the mash to evaporate on a low heat. Season to taste and add the spring onions.


Take a large oven dish or individual dishes and fill to two thirds of the beef mixture, then top with the cauliflower mash. Use a fork to criss cross over the top and grate over more cheese to taste. Bake for 25 – 30 minutes until golden. Serve with garden peas.