What to do with leftover cauliflower and cheese sauce? Add it to mashed potato and use it for topping for Shepherd’s Pie. Win, win all the way.
1 kg lean lamb mince
2 tbsp ghee/olive or coconut oil
1 onion chopped
2 tsp garlic
Pinch of turmeric
1 heaped tsp Rajah mild and spicy curry powder
2 tbsp tomato paste
½ tsp coriander seeds crushed
1 beef/vegetable/chicken stock cube dissolved in a cup of boiling water
1 cinnamon stick
1 tsp dried thyme
½ tsp dried parsley
1 tsp mixed herbs
1 tsp BBQ spice
2 cups mashed potato
2 cups McCains frozen mixed vegetables
1 tbsp gravy granules (Bisto fine)
3 cups cheese sauce
Extra cheese for topping
This recipe came about because I had leftover cauliflower and cheese from Sunday’s Lunch.
I braised the onion in some oil.
Added the seeds, bay leaf, cinnamon stick, and garlic.
Added the turmeric and curry powder and stirred a minute.
Added the mince and stirred with a fork and a splash of boiling water to break up the clumps.
Stir until meat changes color.
Add spices and herbs, tomato paste and bay leaf.
And stock and simmer for 10 minutes.
Add frozen vegetables and simmer till cooked through.
Add gravy granules and simmer until cooked through and thickened.
Boil cauliflower floret in 3 cups stock water until tender.
Add to cheese sauce and mash.
Add layer mashed potato to a greased casserole dish, and shepherd’s pie with a slotted spoon.
Add remaining mashed potato to mashed cauliflower and cheese, and spread on top.
Sprinkle with extra cheese and bake until cheese melted and bubbly but not crisp.
Prepared, tried and tested Melanie Kramar
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