Cottage Pie with Cauli Mash

Can somebody tell me how the hell we got to October already?  Don’t get me wrong, I love Autumn but somehow I feel like Michael J Fox has swept me off in his Delorean… What it’s 2015 not 1986? FFS.. oh dear but moving on (cough.. cough. deep blush) and back to this recipe which I hope you’ll love…

As the nights draw in and it gets colder I often find myself wanting to sit down to eat something reassuringly warm and comforting and this modern take on two classic British dishes ticks every box.  A heavenly comfort food combo, that’s also great for your gut health and a healthy gut = a healthier and happier you.

This is currently one of my favourite eats… oozing cauliflower cheese with delicious beef in a soothing, nourishing, rich velvet sauce.  This Cottage Pie is made with restorative bone broth (natures wonder cure all) this is easy to make and great for keeping you fit and strong in the winter months and traditionally how cottage pie is made.  Trust me ditch your stock cubes or even shop bought stock and make your own, your hair and skin will love you for it too.

The other wonder ingredients of my Cottage Pie recipe are raw apple cider vinegar, cinnamon, rosemary and turmeric (the mega medicinal anti-inflammatory herb) all of which are great for boosting your immune system and nervous system, they also add amazing flavour.

So as well as tasting divine this Cottage Pie will also help ward off those pesky winter bugs at bay or put a rocket up their back sides. It’s also naturally gluten and grain free with a dairy free option.

I have to admit I was a bit of sceptic about Cauli Mash, worried that it would also disappear in a sunken slop into the cottage pie.  But ye of little faith, I should know by now that the humble Cauli is truly a super veg and not only is it more flavoursome than your regular potato version its easier to make too!    If you’d like a more traditional potato version see my recipe here.

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The perfect marriage of two timeless classic comfort foods combined to create a super healthy, tasty dish you’ll be cooking again and again.  


  • 500g or 17.6 oz,  beef mince (preferably organic and grass fed)
  • Good quality sea salt of himalayan
  • 250ml or 1 cup, passata or 2 x tablespoons of tomato puree 
  • 250ml or 1 cup, bone broth I use chicken see how I make it here
  • 1 x Rosemary sprig  or 1 x tablespoon chopped rosemary leaves
  • 2 x teaspoon cinnamon
  • 1 x teaspoon turmeric
  • 2 x teaspoon apple cider vinegar
  • 1 x leek
  • 1 x carrot
  • 1 x celery
  • 2 x cauliflowers
  • 1 large knob of butter replace with 1 x tablespoon of coconut oil for dairy free option
  • 30g x cheese of your choice, optional – omit for DF option

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  1. Preheat your oven to 180c, gas mark 4, 350f
  2. Clean and dice your leek, carrot, and celery, chop your rosemary leaves finely or leave in larger leaves if you prefer and season your beef with salt and pepper
  3. In a large pan heat some extra virgin olive oil or coconut oil and then add your onion, leek, carrot, celery and rosemary and gently soften on a low heat stirring occasionally for approx. 8-10 mins
  4. Then add your beef mince to the pan and stir for approx. 8 mins until the mince is browned all over
  5. Then add the bone broth and pasatta or tomato puree and turn the heat up and bring to the boil then turn off the heat and add the cider vinegar, turmeric and cinnamon
  6. Cut the stalk and leaves of the cauliflower and cut into florets and cover in a pan with water nearly covering the cauliflower.  Cover with a lid and gently steam for 8 mins.
  7. Drain the water of the cauliflower and leave to cool, before  adding the butter and cheese or coconut oil blending with a blender or food processor or you can mash by hand and handing a small pinch of salt.
  8. Place the mince in an oven proof dish and cover with the cauliflower sauce and place in the pre-heated oven for 25 mins.



This super Cottage Pie with Cauli Mash will keep well covered in the fridge for up to 3 days.


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12 Responses to “Cottage Pie with Cauli Mash”

  1. Isabel

    This looks really good! I’m sure it will be on my table within short👍
    I’m at the moment also busy making my own broth/bouillon/fond but with fish and shrimps. I’m struggling though with the correct translation for it. Do you know what the difference is between broth and bouillon in English? And if I reduce the bouillon, is then called fond also in English? I only have the Swedish and Dutch kitchen words in my head for this😁 Maybe you can help? X Isabel

  2. Violet

    What a healthy and delicious looking comfort food indeed! 🙂 I’ll be adding making it for sure when I return home in a year; right now it’s me and my rice cooker while living in Taipei! 🙂 Thanks for sharing this fab recipe! XO, Violet


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