The ultimate mash-up of Italian beef and cauliflower cheese is pure perfection!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 brown onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 750g beef mince
- 2 garlic cloves, finely chopped
- 2 tablespoons plain flour
- 2 tablespoons tomato paste
- 1/2 cup Massel beef stock
- 410g can crushed tomatoes
- 3 sprigs fresh thyme
- 2 teaspoons fresh rosemary leaves, chopped
- 3/4 cup frozen peas
- 3/4 cup Perfect Italiano Perfect Bakes cheese
Cauliflower cheese mash
- 650g cauliflower, cut into florets
- 600g cream delight potatoes, peeled, chopped
- 25g butter
- 2 tablespoons plain flour
- 1 1/2 cups milk
Method
- Step 1Heat oil in a large, deep frying pan over medium-high heat. Add onion, celery and carrot. Cook, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until just browned.
- Step 2Add garlic, flour and tomato paste. Stir well to combine. Gradually stir in stock and tomatoes. Season with salt and pepper. Bring to the boil. Add thyme and rosemary. Reduce heat to low. Simmer for 15 minutes or until mixture thickens and vegetables start to soften.
- Step 3Meanwhile, make Cauliflower cheese mash Place cauliflower and potato in a large saucepan of water over high heat. Bring to the boil. Boil for 8 to 10 minutes or until vegetables are tender. Drain well. Return to pan. Place pan over low heat. Mash until almost smooth. Remove from heat.
- Step 4Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until smooth and combined. Return to heat. Cook, stirring constantly, until mixture just starts to boil and thickens. Remove from heat. Season with salt and pepper. Stir 1/2 the sauce through the cauliflower mash.
- Step 5Preheat oven to 200C/180C fan-forced. Remove and discard thyme from mince mixture. Stir in peas. Spoon mince mixture into an 8-cup-capacity ovenproof dish. Dollop with mash. Drizzle remaining sauce over mash. Sprinkle with cheese. Place dish on a baking tray with sides. Bake for 35 to 40 minutes or until top is golden. Stand for 5 minutes. Serve.
- High fibre
- Low carb
- Lower gi
Nutrition
2192 kj
Energy
24.1g
Fat Total
12.1g
Saturated Fat
7.7g
Fibre
41.3g
Protein
97mg
Cholesterol
714mg
Sodium
31.5g
Carbs (total)
All nutrition values are per serve
Notes
You will need a 8-cup-capacity ovenproof dish for this recipe.
- Author: Kim Coverdale
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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