Cosy Comfort Food

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The cool autumn change may still not have fully arrived but there’s always an excuse for this cosy family favourite. Ditch the potato and mix it up with this modern recipe for Cottage Pie with Cauliflower Mash by Curtis Stone

Here’s how:


  • 1 head cauliflower (about 900g), trimmed, florets and inner stem coarsely chopped
  • 40g butter, divided
  • 1/4 cup (20g) finely grated parmesan
  • 2 tablespoons thickened cream, warm
  • 800g Coles Australian 3 Star Beef Mince
  • 200g Swiss brown mushrooms, coarsely chopped
  • 1 small brown onion, cut into small dice
  • 1 medium carrot (about 100g), peeled, cut into small dice
  • 2 tablespoons plain flour
  • 2 cups (500ml) salt-reduced beef stock
  • 3 garlic cloves, finely chopped
  • 2 teaspoons white wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme, chopped


  • Step 1

Cook cauliflower in a large steamer over a saucepan of boiling water for 12 mins or until completely tender. Remove from pan and uncover so steam escapes, then transfer to food processor. Puree with 20g butter, parmesan and cream until smooth. Season with salt. Keep cauliflower mash warm.

  • Step 2

Meanwhile, heat a large heavy frying pan over high heat. Add mince and cook, stirring to break up lumps, for 5 mins or until cooked through. Transfer beef to a sieve set over a bowl to drain, reserving excess fat.

  • Step 3

Return pan to medium heat and add 1 tbs reserved beef fat. Add mushrooms, onion and carrot and cook, stirring often, for 10 mins, or until tender. Stir in mince. Sprinkle flour over and stir to combine. Add stock, garlic, vinegar, Worcestershire sauce, tomato paste and thyme and simmer for 5 mins or until liquid reduces slightly and coats mince. Season with salt and pepper. Transfer to a square 20cm, 7 1/2-cup (1.875L) casserole dish.

  • Step 4

Preheat grill on high. Evenly spread cauliflower mash over mince mixture. Melt remaining 20g butter and brush or drizzle over mash. Place under grill for 3 mins or until browned in spots and bubbling. Grind some black pepper over and serve.