Cottage Pie with Cauliflower Mash

Preheat the grill.

Bring a saucepan of salted water to the boil.

To make the stock, bring another saucepan of water to the boil, add the stock and stir until dissolved. When dissolved, remove from the heat.

Peel and finely chop the brown onion, celery, carrot and garlic.

Quarter the mushrooms and finely chop the celery.

Chop the cauliflower into florets.

When the salted water is boiling, add the cauliflower and boil until very soft and breaks apart easily when pierced with a fork.

In a saucepan, heat the olive oil over medium high heat.

Add the garlic, celery and onion and sautee until softened.

Add the carrot and sautee.

Add the beef mince and cook until the meat has browned.

Stir through half of the butter, all of the mushrooms and the dried thyme.

Stir through the correct amount of stock and all of the tomato paste. Continue to stir until the sauce reduces.

Season with salt and pepper to taste.

Drain the cauliflower and return it to the saucepan in which it was cooked. Mash the cauliflower until a smooth consistency forms.

Season the cauliflower mash well with salt and pepper. Stir through the remaining butter.

Transfer the mince mixture into a baking dish.

Spoon the cauliflower mash on top of the mince mixture and place under the grill to brown lightly.

Remove the cottage pie from the grill and distribute among serving plates, or serve immediately in the baking dish.