Cottage Pie with Cauliflower Mash

Preheat the oven to 200 degrees. Start by boiling water in a large pot for the cauliflower. Once boiling, add the cauliflower and cook until soft.

While the cauliflower is cooking, heat half the olive oil in a large pan over medium heat. Add the finely chopped garlic, onion, celery, and carrot, cooking until they start to soften, approximately 5 minutes.

Increase the heat to high and add the beef mince to the pan, breaking it apart with a spoon. Cook until browned.

Stir in the tomato paste, beef stock, dried thyme, and quartered button mushrooms to the pan with the beef mixture. Bring to a simmer and cook for about 10 minutes until slightly thickened. Season with salt and pepper to taste.

Once the cauliflower is cooked, drain and return to the pot. Add butter and mash until smooth. Season with salt and pepper.

Transfer the beef mixture into a baking dish. Spread the cauliflower mash evenly over the top. Drizzle the remaining olive oil over the mash.

Bake in the preheated oven for about 20 minutes, or until the top is golden and crisp. Allow to cool slightly before serving.