Beef Cottage Pie with Kumara and Cauliflower Mash

Steps

1. oven grill to high. Bring a full kettle to the boil. Preheat a baking dish (if using, see tip).
2. Add kumara, cauliflower and boiling water to a medium pot with a pinch of salt and bring to the boil with the lid on. Cook for about 15 minutes, until tender. Drain, return to pot with butter and milk and mash until smooth. Season to taste with salt and pepper.
3. Heat a drizzle of oil in a large, oven-proof fry-pan on high heat. Finely dice onion and finely chop thyme leaves. Cook onion, thyme, garlic paste, beef mince and beef spice mix for about 5 minutes, until browned, breaking mixture up with a wooden spoon as it cooks.
4. While mince cooks, grate carrot and courgette. When mince has finished browning, add carrot, courgette, tomato paste and stock to pan. Stir to combine and simmer on low heat for 3-4 minutes.
5. While pie filling simmers, mix Worcestershire sauce, soy sauce, tomato sauce and cornflour together in a small bowl. Add sauce mixture to pan, stir to combine and simmer for a further 2-3 minutes, until thickened. Season to taste with salt and pepper.
6. Top beef pie filling with kumara and cauliflower mash and spread out evenly to cover. Grill for about 2 minutes, until golden.
7. divide beef cottage pie with kumara and cauliflower mash between plates.