Cosy up with a rich cottage pie with a mountainous cheese and cauliflower topping.
Venison mince can be substituted for other proteins with similar texture. In this recipe, it’s mixed with onion, carrot and enriching red wine to elevate a standard cottage pie.
ROASTED CAULIFLOWER TOPPED VENISON COTTAGE PIE RECIPE
Serves 4
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
400g venison mince
1 carrot, grated
1 tsp wholegrain mustard
½ cup red wine
½ cup beef stock
Salt and pepper, to season
Topping
4 cups cauliflower florets
3 cloves garlic
2 tsp salt
2 Tbsp olive oil
25g butter
½ cup warm milk
½ cup of grated parmesan
- Preheat the oven to 170C.
- For the topping, place the cauliflower, garlic, salt, and olive oil in an oven tray. Bake for 25 minutes until completely soft. Whizz in a food processor with the butter and warm milk. Set aside.
- Warm the oil with the onion and garlic in a large frying pan, cooking for 2 or 3 minutes. Add the mince, cooking until browned. Add the carrot, mustard, red wine and stock, simmering for 10 minutes. Season to taste.
- Spoon the mixture into a 25cm x 25cm baking dish. Top with the cauliflower. Sprinkle with cheese. Bake for 25 minutes until golden.
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