Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Mince under a golden mash topping — Britain.
Equipment: Large frying pan; baking dish; masher or blender
Measures and names
Ingredients
- 600 g beef mince (ground beef)
- 1 onion
- 1 carrot, chopped
- 1 tbsp tomato purée (tomato paste)
- 1 tsp Worcestershire sauce
- 300 ml beef stock
- 1 large cauliflower, for mash
- 30 g butter
- 40 g cheddar
- 1 tbsp oil
- Salt and black pepper
Method
- Heat the oil in a large pan and fry the mince with the onion and carrot over a high heat for 8 minutes, breaking the mince up, until browned.
- Stir in the tomato purée and Worcestershire sauce, pour in the stock, season, and simmer for 15 minutes until thick and gravy-like. Spoon into a baking dish.
- Meanwhile, boil the cauliflower florets for 8–10 minutes until very tender. Drain thoroughly — dry cauliflower makes the best mash — then mash or blend with the butter, salt and pepper.
- Heat the oven to 200°C (fan 180°C). Spread the mash over the mince and rough up the top with a fork.
- Scatter with the cheddar and bake for 20 minutes, until golden and bubbling at the edges.
- Rest for 5 minutes before serving with steamed greens.
Swaps and tips
A cauliflower mash topping keeps it low-carb. For the family, use potato mash on half the dish.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 9 g | 4 g | 31 g | 462 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
