Cottage Pie with an Indian Twist

Serves x4

You will need:

700g minced (lamb or beef)

1 diced white onion

1 small red chilli – diced finely

1 sliced leek

2 diced carrots

2 diced celery sticks

2 cloves of crushed garlic

Some puréed ginger

Spinach – approx 250g (enough to top sauce)

Glug of olive oil

2 large tomatoes diced

1 tsp turmeric

1tbsp coriander

1tbsp cumin

300ml Chicken stock

1 large cauliflower head

Knob of butter

Double Cream

Grated cheese for topping

Salt & Pepper

Preheat oven to 180.

Put the carrots, onion, celery, leek, chilli and garlic in a pan with the olive oil and cook until soft.

Once the vegetables are soft, add the meat and continue cooking. Once meat has browned, then add in tomatoes, ginger and stir around.

At this point, remove all leaves and core from cauliflower, stick the cauliflower in a steamer and steam until soft. Leave to one side with lid off to allow the steam to fully evaporate.

Now add the dry spices. Stir around and cook for a further 5 minutes. It should smell great around now. Add the stock, cover and leave to gently cook and bubble away for approx an hour. The sauce should reduce and thicken in this time, remove lid and cook for a further 20 minutes.

Sounds quite excessive cooking time, but this really allows the sauce to reduce and thicken to a great consistency – no one wants a sloppy cottage pie. Place sauce in an oven proof dish.

You should now have a lovely rich sauce. Top with spinach.

Now to concentrate on cauliflower mash. Put the cauliflower in a large dish with some butter and cream, salt and pepper and mash until it is the consistency that you are looking for. Add more butter and cream if needed.

Now add this smooth mash to your sauce and top with grated cheese of your choice.

Now place the cottage pie in the top part of the oven on approx 180 for 30 minutes and then remove, leave to rest for 5 minutes and serve – enjoy

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