Pork and cauliflower pie

Method

• Step 1
  Preheat oven to 220°C/200°C fan-forced.
• Step 2
  Steam 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 3
  Heat 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 4
  Spoon 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.