Cottage Pie With Kale Cauliflower Mash Food

COTTAGE PIE WITH KALE AND CAULIFLOWER

Steps:

• Place cauliflower in a pot of boiling water; simmer over medium heat until softened, about 15 minutes. Drain and place in the bowl of a food processor. Add almond milk, kale, and nutmeg; pulse until smooth.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine ground beef, mushrooms, leeks, carrots, red onion, and garlic in a skillet over medium-high heat; cook until ground beef is brown and crumbly and vegetables are softened, 5 to 7 minutes. Spread in the bottom of an 8-inch baking dish. Top with pureed cauliflower mixture.
• Broil in the preheated until golden, about 10 minutes. Garnish with fresh cilantro.

BEEF AND CAULI-MASH COTTAGE PIE

Steps:

• preheat oven to 190c.
• fry mince in butter until brown. break it up. Use a cast iron pot you can bake if possible.
• remove meat from pan, add onions, broccoli and capsicum to same pan and fry until soft. add garlic and saute.
• Add rest of ingredients, return mince and mix well.
• Turn heat down to low and leave to simmer for 30mins. Stir occasionally to prevent sticking.
• WHile sauce is cooking, make cauli mash. Steam Cauli until soft, drain off any excess moisture.
• Blend or use stick blender to puree cauliflower. While blender is still running add in eggs and butter. Season to taste with salt, pepper and nutmeg.
• To assemble, fill pie dish (or your cast iron pan) with mince an smooth out. Add cauli mix and smooth again. Cover with cheese if you desire.
• Grill for 15mins or until golden brown.

COTTAGE PIE

Steps:

• Heat half of the oil in a large frying pan or cast iron casserole dish.
• Brown the meat, which would take approximately 5 minutes, then remove from the pan. Place the meat in a sieve to remove excess fat.
• Using the same pan, add the remaining oil, then fry the onion, garlic, carrots, thyme and rosemary over a medium heat for 5-10 minutes or until the excess moisture has evaporated.
• Add the browned mince back into the pan along with the tomatoes and tomato puree. Cook for 5 minutes, stirring constantly.
• Add red wine and Worcestershire sauce and simmer until the liquid has been reduced by half.
• Pour in stock and bring it to a slow simmer. Continue to cook for 20-25 minutes. If the meat sauce doesn't seem thick enough, continue cooking for another 5-10 minutes.
• Stir in mushrooms and peas, then season to taste. Remove from heat and set aside.
• Preheat the oven to 180˚C/fan 160˚C/356˚F/gas 4.
• Meanwhile, add the potatoes to a pan of salted water and bring to a boil. Cook until tender, which will take about 10-15 minutes. Drain then return to the pan and leave to steam dry.
• Pass the potatoes through a potato ricer then return the mash to the pan.
• Stir in the butter, cheese and egg yolk, then season to taste.
• Spoon the mince into a large ovenproof casserole dish and even out the layer.
• Top the mince with mash and level out with a fork. Run the fork along the mash to leave a ripple effect that will help the topping become crispy.
• Sprinkle over extra cheese, if you prefer, then place in the oven for 30 minutes.
• Serve immediately. It goes well with cauliflower cheese and braised red cabbage. Enjoy!

COTTAGE PIE WITH KALE & CAULIFLOWER MASH

Steps:

• Chop the cauliflower, then place in a pan of boiling water. Simmer over a medium heat for 15 minutes (until softened).
• Meanwhile, place the mince and all the other veggies in a frying pan. Cook over a medium heat until the mince has cooked and the veggies have softened.
• Drain the cauliflower, then add to a food processor with the kale, almond milk and nutmeg.
• Place the mince mixture in a baking dish and top with the kale and cauliflower mash.
• Grill for 10 minutes.
• Garnish with fresh coriander.

COTTAGE PIE

Steps:

• Preheat your oven to 400 degrees Fahrenheit. Prepare a large 9-inch by 13-inch (or equivalent)
• Peel the potatoes and cut them in quarters. Place them in the salted cooking water, cover the pot, and cook on high heat (turn to medium-high when the pot begins reaches a hard boil).
• Heat a large skillet over medium-high heat and add the olive oil.
• Brown the ground beef, adding the onion, garlic, chopped carrots, thyme, paprika, parsley, and salt and pepper just before the beef is cooked through.
• Cook over medium heat just until the vegetables begin to soften and the onions become translucent.
• Add the wine and cook until reduced.
• Sprinkle the flour over the meat mixture and stir well to toast the flour.
• Pour in the stock and stir well, adding the green beans (or peas), cooking until the sauce thickens. Remove the skillet from the heat and pour the meat mixture into the bottom of the prepared baking pan.
• Drain the cooked potatoes and mash them in the pot along with the butter, milk, and salt and pepper until the mashed potatoes are smooth.
• Dollop the mashed potatoes over the top of the meat mixture, smoothing them out completely and creating some grooves with a fork on top of the mashed potatoes (this helps with browning).
• Place the baking dish on a baking sheet (it might bubble over the top of the dish in the oven), and bake the Cottage Pie for about 20-25 minutes at 400 degrees Fahrenheit or until the potatoes begin to turn golden brown on top and the filling starts to bubble up around the sides of the baking dish.
• Let sit at room temperature for 5 minutes before serving.

COTTAGE PIE WITH KALE & CAULIFLOWER MASH

Steps:

• 1. Chop the cauliflower, then place in a pan of boiling water. Simmer over a medium heat for 15 minutes (until softened).
• 2. Meanwhile, place the mince and all the other veggies in a frying pan. Cook over a medium heat until the mince has cooked and the veggies have softened.
• 3. Drain the cauliflower, then add to a food processor with the kale, almond milk and nutmeg.
• 4. Place the mince mixture in a baking dish and top with the kale and cauliflower mash.
• 5. Grill for 10 minutes.
• 6. Garnish with fresh coriander.