Beef and cauli mash shepherds pie
| Recipe By: | Tim Noakes, Sally-Ann Creed, David Greer and Jonno Proudfoot |
| Serves: | 4 |
| Cooking Time: | 1 1/4 hours |
| Prep Time: | 25 minutes |
Ingredients
- 200 g button mushrooms, sliced
- 3 fresh thyme large sprigs, chopped
- 2 garlic cloves, peeled
- 4 celery sticks, roughly chopped
- ground nutmeg, to taste
- 4 Tbsp Butter
- 2 free range egg yolks
- sea salt and freshly ground pepper, to taste
- 1 x 400 g chopped Italian tomatoes
- 1 cup good quality beef stock
- 50g tomato paste
- 2 large onions, chopped
- 40 g Butter
- 125 g streaky bacon, chopped
- 400 g lean beef mince
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Sauté the mince and bacon in the butter in a medium-sized, heavy-based frying pan until golden brown.
- Once the mince has browned, remove it from the pan and add the onion and celery.
- Sauté the onion and celery in the fat until golden brown. Add the garlic and sauté until aromatic.
- Return the mince to the pan, add the tomato paste and stir until a dark sediment collects on the base of the pan (this sediment gives the mince an amazing roasted fl avour).
- Add the beef stock, thyme, mushrooms and canned tomato and simmer over a low heat for 1 hour. Add the origanum and season to taste.
- Steam the caulifl ower until very soft. Place the caulifl ower in a food processor and purée until smooth. While the blender is running, add the egg yolks.
- Add the butter, one knob at a time, until it has melted and the mixture is smooth. Season with nutmeg to taste.
- To assemble the cottage pie, fi ll a lasagne or pie dish with the mince and smooth the top. Top with the caulifl ower purée and press the classic fork pattern into the top. Place it under the grill for 15 minutes until golden brown.
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