Now that the cold weather has properly arrived, I find myself longing for traditional comfort foods like stews and pies - must the influence from my English husband! It's also kind of therapeutic to really put some time and effort into cooking something very nourishing. It seems to be good for the mind and soul! So I spent some time updating the traditional cottage pie recipe to make it even more nutrient dense, while cutting back on the calories. I hope you like it! Happy cooking!
Cooking time: 1 hour
Ingredients (4-6 portions):
Spices, salt & oil:
1 teaspoon ground cumin
1 teaspoons paprika
1 teaspoon of cinnamon (ceylon)
1/4 teaspoon ground black pepper
2 tablespoons of chopped fresh coriander
1/2 teaspoon sea salt
Pinch of cayenne pepper
Pinch of garlic granules
3 tablespoons of olive oil (I like it cold-pressed)
Veggies & meat:
2 heads of cauliflower, or 850 gr of frozen florets
1 medium onion, finely chopped
4 garlic cloves, finely choped
1 medium courgette or two small ones, diced
2 medium carrots
450-500 gr. approx. of grass-fed minced beef or lamb (10-15% fat)
1 can of chopped tomatoes (400 gr)
250-500 ml of bone broth (bone broth adds in nutrients and flavour)
Grated cheese (I like cheddar lactose-free versions)
Chop all the veggies as described and put aside.
Steam the carrots for 10 minutes so it is easier to cook them later on.
If you have a double steamer, you can also throw in the cauliflower and steam them until it is very soft. If not, it can wait until you are done with the carrots.
Place two tablespoons of olive oil in a large frying pan over a medium heat and add the onion. Coot it until it is translucent.
Then add the garlic and cook for 2 minutes in a lower heat until the garlic is golden but not brown.
Add the softened carrots to the pan.
You can then add the beef or the minced meat you have selected to the pan, breaking it up so it is cooked through. You can now add the cumin, paprika, cinnamon and cayenne pepper, and keep stirring for two-three minutes.
You can now add the bone broth (if you are using it) and cover the pan, letting it simmer in a lower heat, until the meat is no longer pink. Stir now and then to ensure the heat is evenly distributed. If you are not using broth, just keep stirring until the meat is no longer pink as well.
Start preheating the oven to 180°C.
When the cauliflower is tender, drain it and transfer it to a food processor. Add the remaining tablespoon of olive oil, a bit of salt, the black pepper and the garlic granules. Process until smooth, so it looks like mashed potato.
Add the courgette and the tomatoes to the pan with the mince meat and veggies.
Add the fresh coriander and let it cook for another 4 minutes.
Once the mince mix is ready, tip over a large baking dish and distribute evenly.
Then add the cauliflower mash on top and smooth it out.
If you wanted to top it up with some cheese, this is the time. Grate it or sprinkle it over the cauliflower mash to your liking.
Bake for 20 minutes until the edges are lighlty brown.
And serve! It can keep in the fridge for two or three days if properly covered.