Cottage Pie with A Blue Cheese Cauliflower Mash


700g stewing steak Coated in a tbls of coconut flour

1 onion diced

2 sticks of celery diced

2 carrots diced

Tblsp curry powder

2 star anise

1 cinnamon stick

500ml of beef stock

Worcestershire sauce – splash

Olive oil


One large cauliflower head

50g butter

Half tsp mustard

Salt and pepper


150g Blue cheese of your choice

Firstly, heat some olive oil in a large casserole pan and add the diced vegetables; fry gently for 10 minutes, then add the meat and brown it.

Now add in the curry powder and stir making sure everything is coated and mixed well. Then add the cinnamon, star anise, Worcestershire sauce and stock. Cover with a lid and place in a low oven (150) for 3 to 4 hours – until meat is soft.

Remove from the oven and place in a casserole dish – set aside to cool.

Now on to the mash.

Steam the cauliflower until soft. Then remove from steamer and allow to “dry” (allow all steam to disappear).

Melt butter in a pan. Remove from heat and add the cauliflower; mash well. Add salt and pepper and mustard, stir in until all mixed.

add the mash to the meat mixture and then sprinkle the cheese on the top. Now sprinkle the paprika over the top and cook in a hot oven (180) for half an hour. Serve when golden brown and serve with any vegetables you fancy – enjoy !

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