This recipe is thanks to my mum, Karen. She has always been a FANTASTIC cook, and even hosted a radio show called ‘Cooking in the Andes’ when we lived in Ecuador, South America. Karen made this for dinner tonight and was kind enough to share her recipe with us in case someone else might like to try it

 

Mince Ingredients:

  • 1 onion, diced
  • 2 cloves garlic, crushed/diced
  • 1Tbsp. coconut or macadamia nut oil and 1Tbsp. unsalted butter (omit butter for dairy-free)
  • 500g grass fed beef mince
  • 2 Tbsp. tomato paste
  • Good shake of wheat and sugar free Worcestershire sauce
  • 1 tsp. paprika
  • Shake of chilli flakes {optional)
  • 250g Portobello mushrooms, chopped
  • 1 cup beef bone broth

 

Method:

  1. Preheat oven to 180 C.
  2. Heat a frying pan and saute the onions and garlic in oil and butter.
  3. Add mince.
  4. Mix onion, garlic and mince, breaking up the mince as you do.
  5. Add the paprika, Worcestershire, and chilli and cook, stirring for a few minutes.
  6. Add mushrooms, tomato paste and bone broth.
  7. Cook with lid off for about 10 minutes, allowing the liquid to reduce.
  8. Taste and season accordingly.
  9. Place the meat and mushroom mix into a casserole dish.
  10. Pour the cauliflower mash (recipe follows) over the meat and spread evenly.
  11. Top with grated cheese.
  12. Bake for about 30mins until bubbly and golden brown.

Cauliflower Mash

  • 1 head of cauliflower (fresh or frozen)
  • 6-8bsp. unsalted butter
  • 2 cloves garlic
  • Salt to taste
  • 75-100mls pouring cream (I use Ashgrove Farm)

Method:

  1. Steam the cauliflower.
  2. When soft throw it in the blender or Thermomix with everything else and blend until smooth.

 

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