Beef & Mushroom Pie with Cauliflower Mash

Ingredients

• 7 oz (200 g) cauliflower
• 5 1/2 oz (150 g) mushrooms
• 1 tbsp (15 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) lean beef mince
• 3 1/2 oz (100 g) fresh spinach
• 2 (6 g) garlic cloves, minced
• 1 tsp (1 g) dried thyme
• 1 tsp (5 g) dijon mustard
• 1/4 oz (10 g) parmesan
• 1 oz (30 g) green leaf lettuce

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Method

1. Heat the oven to 230°C (450°F); steam the cauliflower 8 minutes, until tender.
2. Meanwhile fry the mushrooms in olive oil 5 minutes, until golden.
3. Brown the beef mince over medium-high heat 4 minutes, until it reads 74°C (165°F); add garlic and dried thyme, the spinach 2 minutes, until collapsed. Off the heat stir in the dijon mustard and tip into a 6-inch (15 cm) dish.
4. Mash the cauliflower with half the parmesan, spread over, scatter the rest.
5. Bake 5 minutes, until golden, then grill 2 minutes, until the peaks brown.
6. Four days cold, two months frozen; reheat 160°C (325°F), with lettuce.