Ingredients:
☐ 1 head of Cauliflower
☐ 25g finely grated Parmesan Cheese
☐ 1-2 tbsp Skim Milk
☐ 1 tblsn Parsley or Chives
☐ 500g Lean Mince of your choice (this works well with Turkey/Chicken Breast, Beef, Pork)
☐ 1 tsp Oregano or Mixed Herbs
☐ 1tbsp Tomato Paste
☐ 1 can diced Tomatoes
☐ 1 carrot (about 100g), grated or small diced or julienned
☐ 200g Mushrooms
☐ 2 tbsp Plain Flour
☐ 500ml salt reduced stock (chicken for poultry mince, beef or vegetable for red mince)
☐ Salt & Pepper to taste
Method:
1. Trim and cut the cauliflower into florets, you can also cut up the stem and use that, then Parmesan place in a steamer for 12 minutes until tender. Process in a food processor or mash with a fork or masher, add parmesan cheese and milk, 1 tablespoon at a time, and mix through until you have a smooth creamy texture. Add parsley or chives then set aside.
2. Grease or lightly spray a 1.5L ovenproof casserole dish.
2. Heat a large, flameproof frying pan sprayed with cooking oil, over high heat.
Add mince and break it up with a wooden spoon, cook for 5 minutes or until browned.
3. Add tomato paste, mix through, then oregano or mixed herbs. Reduce heat and add onion, garlic, mushrooms, carrot, can of tomatoes, salt & pepper to taste and stir through and continue stirring regularly. Cook, stirring until vegetables have softened, about 10 minutes.
4. Sprinkle flour over mixture, stir through then add stock. Reduce heat and simmer for about 5 minutes, until liquid has reduced.
5. Place mince mixture into the prepared casserole dish. Evenly cover with the cauliflower mash. Lightly spray the surface with cooking oil, and place under the grill for 3-5 minutes until browned to your liking.