Cottage Pie with Cauliflower Mash

Cottage pie is classic comfort food but we’ve put our twist on it - topping it with a cauliflower mash that is so creamy you’ll barely notice it’s not potato.

Meal Prep


  • Preheat the oven to 180 degrees celsius fan bake.
  • Cook cottage pie filling. 
  • Make the cauliflower mash.
  • Add the cottage pie filling to a baking dish and top with the cauliflower mash and some cheddar cheese.
  • Cook for 20-30 minutes. 
  • Prepare the side salad. 
  • Serve up and enjoy!


  • If you don’t have a blender you can make the cauliflower mash with a potato masher or a stick blender. 
  • If you have any red or white wine then use half stock and half wine, this gives it a really delicious flavour and a good excuse to have a glass of wine with your meal.

  • Make sure the mince has nicely browned before adding the stock this is what gives the dish a nice depth of flavour. 
  • If you have a sauté dish (like in the photo) then you can cook the filling in the dish and use it to cook the cottage pie in, saving on dishes.

This recipe serves four if you’re cooking for two simply halve the recipe, otherwise, you can make the full amount and freeze half for an easy meal. 

  • 2 Tbsp olive oil
  • 1 brown onion (finely diced)
  • 1 leek (sliced)
  • 1 large carrot (finely diced)
  • 1/4 bunch of celery, 3-4 stalks (finely diced)
  • 2 Tbsp fresh herbs (we used rosemary, oregano and thyme) or 1 Tbsp of dried mixed herbs
  • 2 garlic cloves (crushed)
  • 600g beef mince
  • 2 Tbsp tomato paste
  • 1 cup of chicken, beef or vegetable stock 
  • 1 cup of frozen peas 
  • Salt and pepper

  • 1 cauliflower (cut into florets)
  • 2 Tbsp butter
  • Salt and pepper

  • ½ cup cheddar (grated) 
  1. Preheat the oven to 180 degrees celsius fan bake.
  1. Heat a large pan over medium heat. Add the olive oil, herbs, onion, leek, garlic, carrot and celery; season with salt and pepper.

  2. Sauté for 10 minutes, until the vegetables are cooked and start to caramelise.

  3. Increase the heat to high and add the mince. Cook for 7 minutes or until the mince is nicely browned and all of the liquid released from the mince has evaporated.

  4. Add the tomato paste and stock. Cook over high heat for a few minutes before turning down to a gentle simmer for 20 minutes. 
  1. While the filling is simmering, make the mash. Steam or boil the cauliflower until tender (approximately 10 minutes).

  2. Add the cauliflower to a blender with the butter and salt and pepper and blend until smooth and creamy, alternatively, you could use a stick blender or a potato masher. 
  1. Once the mince mixture has cooked, stir through peas then add it to a baking dish and top with the cauliflower mash and sprinkle over the cheddar cheese.
  2. Pop in the oven to cook for 20-30 minutes until golden brown.


  • You can swap out the cauliflower mash for sweet potato, pumpkin or potato or a mixed veggie mash.

  • Serve alongside a rocket salad. 


  • For a vegetarian option, swap the mince out for 1 tin of brown lentils (drained) and 1 cup of finely diced mushrooms. Add the mushrooms after step 3, once the mushrooms are cooked and the liquid release had evaporated add lentils and cook as per recipe steps.

  • To turn this into a shepherd's pie, simply swap out the beef mince for lamb mince.