Lighter cottage pie

Method

1. Heat a large non-stick deep frying pan (with a lid), add the beef mince and fry for 5-8 minutes until browned. Drain the mince (discard any fat) and set aside.

2. Heat the olive oil in the pan, add the onion and gently fry for 5 minutes until starting to soften. Stir in the carrots and mushrooms and cook for 2-3 minutes more. Return the drained mince to the pan and add the stock, chopped tomatoes and Worcestershire sauce.

3. Season with salt and pepper, cover with a lid and simmer for 15 minutes, then uncover and simmer for 5 minutes more.

4. Meanwhile, bring a pan of water to the boil and heat the oven to 200°C/ 180°C fan/gas 6. Boil the cauliflower for 10 minutes until very tender. Drain, return to the pan and add the drained beans. Use a potato masher to mash the cauliflower and beans coarsely, then season to taste.

5. Transfer the mince mixture to the ovenproof dish and top with the cauliflower and bean mash (see Make Ahead). Grate over the cheese, then bake for 25-30 minutes until golden and bubbling. Serve with peas or other green veg.

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