- 600g cauliflower, cut into florets
- 1/3 cup light ricotta
- 1 1/2 tablespoons olive oil
- 250g mushrooms, chopped
- 2 large jonathan or golden delicious apples, peeled, cored, cut into chunks
- 60g shortcut rindless bacon, trimmed, diced
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g pork mince
- 1/2 cup Massel chicken style liquid stock
- 30g extra light tasty cheese, finely grated
- Step 1Preheat oven to 220°C/200°C fan-forced.
- Step 2Steam cauliflower over saucepan of boiling water for 12 minutes or until tender. Drain. Place cauliflower and ricotta in a food processor. Process until smooth. Season with salt and pepper.
- Step 3Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add mushrooms. Cook, stirring, for 10 minutes or until golden. Transfer to a bowl. Add remaining oil to pan. Add apple. Cook, stirring, for 10 minutes or until golden and tender. Transfer apple to bowl. Add bacon to pan. Cook, stirring, for 1 minute or until crisp. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add pork. Cook, stirring, with a wooden spoon to break up mince, for 5 minutes or until browned and cooked through. Return mushroom and apple to pan with stock. Bring to the boil. Season with salt and pepper.
- Step 4Spoon mince mixture into a 6-cup capacity baking dish. Top with cauliflower mixture. Sprinkle with cheese. Bake for 25 minutes or until bubbling and golden. Serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Instead of mash, you could cover pie with puff pastry for a tasty crunchy top!
Serve this pie with a mixed green salad made of baby rocket and baby spinach leaves to make it even healthier.
“Make sure the mushroom and apple are browned and cooked through, or they will release moisture and make the filling watery.” – Kim Coverdale
- Author: Lucy Nunes
- Image credit: Jeremy Simons
- Publication: Super Food Ideas