Serves 6
2 carrots, peeled and thinly sliced
2 sticks celery, thinly sliced
1 onion, finely chopped
1 tbsp fresh thyme leaves
50g unsalted butter
3 tbsp extra virgin olive oil
1kg lean minced beef
200ml red wine
2 tbsp Worcestershire sauce
1 x 400g can chopped tomatoes
2 tbsp tomato purée
Sea salt, black pepper
600g small cauliflower florets
600g leeks (trimmed weight), thickly sliced
150ml water
Freshly grated nutmeg
75g spring onions, sliced
150g cherry tomatoes, halved
Method
1 Cook veg and herbs in half the butter and a tbsp olive oil for 5-8 mins. Stir until soft and golden.
2 Add meat, cook until it changes colour. Add wine, Worcestershire sauce, tomato purée; season. Bring to simmer; cook for 50-60 mins. Stir occasionally, till juices almost absorbed. Skim off fat.
3 Place cauliflower and leeks in separate pan with water, add remaining butter, 1 tbsp of oil and salt, cover. Cook on low heat for 15-25 mins. Purée veg and cooking water in processor, season with nutmeg, and more salt if needed.
4 Put mince in ovenproof dish (20cm x 30cm); press down to level. Spread mash on top. Heat oven to 200°C/180°C fan/gas mark 6. Toss onions, tomatoes in the final tbsp oil, scatter on surface. Bake 40-45 mins so vegetables on top are golden.
Cottage pie with leek and cauliflower mash from Low Carb Revolution by Annie Bell (Kyle Books, £16.99).