Cauli Mash n Beef Mince Recipes

Beef and cauli mash shepherds pie
INGREDIENTS

400 g beef mince
125 g streaky bacon, chopped
40 g butter
1 large onion, finely chopped
4 celery sticks, roughly chopped
2-3 garlic cloves, minced
50 g tomato paste
250 ml good-quality beef stock
3 fresh thyme large sprigs, chopped
200 g button mushrooms, sliced
1x400 can chopped tomatoes
3 fresh origanum large sprigs, chopped
Sea salt and freshly ground black pepper, to taste
1 cauliflower head, broken into florets
2 free-range egg yolks
100 g butter
Ground nutmeg, to taste

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 flavour).
  • 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 cauliflower 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, fill a lasagne or pie dish with the mince and smooth the top. Top with the cauliflower purée and press the classic fork pattern into the top. Place it under the grill for 15 minutes until golden brown.
Savoury Mince on Cauli and One Potato MashSavoury mince on cauli and one potato mash

2 T (30ml) olive oil
1 onion, finely chopped
1 T (15ml) Ina Paarman's Meat Spice
500g lean beef mince
1 T (15ml) Ina Paarman's Roast Onion Soup and Gravy Powder
1 cup (250ml) water
1 x 25g Ina Paarman's Liquid Beef Stock
2 T (30ml) Ina Paarman's Tomato Pesto
1½ T (22.5ml) Worchester sauce
1 cup (250ml) carrots, coarsely grated
1 cup (250ml) frozen peas
Cauli and one potato mash
1 large potato peeled and cut into blocks
1 head of cauliflower broken into florets.
½ cup (125ml) milk
2 T (30ml) butter
1-2 t (5-10ml) Ina Paarman's Vegetable Spice

Method
  • Warm a heavy based fry pan. Add oil, swivel the pan and add chopped onion and Meat Spice. Stir-fry the onion until it starts to brown and soften. Add the mince, using a fork to break up the lumps and stir-fry the meat until crumbly and cooked. Sprinkle Roast Onion Soup Powder over. Cook over high while stirring for one minute. Add water and bring mixture to the boil, add undiluted Stock Concentrate, Tomato Pesto, Worchester Sauce and grated carrot. Bring to the boil and simmer for 20 minutes. Add the frozen peas during the final 10min.
  • Mash
  • Steam the potato until beginning to soften. Add the cauliflower and steam together until cauliflower is soft. Mash, using a ricer or potato masher. Mix with milk, butter and Vegetable Spice.
  • Serve mince on the side, with the mash - only a green salad or seasoned vegetable is required with this family meal in one.

Post a Comment