Individual Cottage Pies
For the mince
1 tbsp rapeseed oil
400g free range lean minced Irish beef
1 onion, finely diced
1 celery stalk, sliced
60g grated carrot
2 garlic cloves, finely chopped
400g tinned diced tomatoes
200ml hot beef stock
1 bay leaf
1 tsp fresh thyme
Salt and freshly ground black pepper
For the cauliflower rice topping
250g cauliflower, chopped
1 large free range egg yolk
¼ tsp ground paprika
3 tbsp grated parmesan
1 tbsp finely chopped parsley
Heat a non-stick saucepan, add the beef mince and brown until golden, breaking up with a wooden spoon.
Remove from the pan and place in a clean bowl. Pour the fat into a bowl and retain to use when making a sauce.
Add the onion, sauté for 4 to 5 minutes until cooked but not browned.
Stir in the celery, carrot, garlic and cook for 2 minutes.
Return the brown minced beef to the pan.
Add the tinned diced tomatoes, beef stock, thyme and bay leaf.
Season with salt and freshly ground black pepper and leave to simmer slowly for 30 minutes, stirring from time to time.
Preheat the oven to 200°C/fan 180°C/gas 6.
Spoon the beef into individual ramekins or small gratin dishes. Place them on a roasting tray.
To prepare the cauliflower, place the cauliflower into a steamer and cook for 15 to 18 minutes or until cooked.
Transfer the cauliflower into a food processor and puree until textured.
Spoon the cauliflower into a bowl, stir in the egg yolk and paprika, adding salt and freshly ground black pepper.
Add the parmesan and parsley and spoon the cauliflower mix over the cooked beef.
Place in the preheated oven for about 20 minutes to brown on top.
Good living