Set oven grill to 220ºC. Bring a large saucepan of water to the boil. Heat a frypan over medium-high heat with 1 tbsp oil. Dice onion and carrots. Add to pan as you go. Cook for 4 minutes, or until softened. Stir in 2 tbsp flour.
2. Add the beef + mushrooms
Add beef to pan and cook for 5 minutes. Slice and add mushrooms, 1 tsp oregano and crumbled stock cube. Add chopped tomatoes, 1/2 cup water and simmer for 10 minutes, or until thickened. Season to taste with salt and pepper.
3. Cook the cauliflower
Cut cauliflower into small florets. Add to boiling water to cook for 8-10 minutes, or until softened. Drain and mash using a potato masher (see notes). Season with salt and pepper.
4. Assemble + bake the pie
Transfer meat sauce to an oven dish and spread over cauliflower mash (see notes). Grill in the oven for 5-10 minutes, or until golden.
5. Prepare the salad
Trim and halve snow peas. Tear and rinse lettuce leaves. Toss with 1/2 tbsp olive oil, salt and pepper.
6. Finish and plate
Divide cottage pie between plates and serve with side salad.
For a smoother cauliflower mash you can use a stick mixer.
To save time, serve meat sauce on mash instead of assembling the pie if preferred.
No beef option - beef mince is replaced with chicken mince.
Brown onion, 1/2 *
Beef mince, 600g
Chopped tomatoes, 400g
Snow peas, 1/2 bag (125g) *
Baby cos lettuce, 1
From your pantry
Oil (for cooking + olive), salt, pepper, stock cube (1), flour (of choice), dried oregano