Cottage Pie with Cauliflower Parmesan Mash

With our long weekend finishing yesterday - sadly it was back to work for me. Noel on the other hand had another day off with him taking one of his RDO's (Rostered Day Off). I have to officially say that I hate, absolutely HATE, going to work when he is lying in bed and I have to leave, a quick kiss goodbye then it's out the door.

As most of you know, I am an avid menu planner - avid I say - control freak Noel would say. But working full time (both of us) it's been a necessity for the past 20 odd year especially with having the two kids. I sit down normally on a Thursday evening and plan both the menu for the next week along with the shopping list.  I write the cookbook and page number next to the meal so realistically I remember where the recipe to follow is so we are super organised when it comes to cooking dinners nightly.

Needless to say, today Cottage Pie with Cauliflower Parmesan Mash was on the menu along with a committee meeting for the local Junior Football Club that we are involved in - meaning a HUGE evening of kitchen work and then the meeting. 

 

Thankfully, Mr Murray stepped up to the mark and made the Cottage Pie for tonight's dinner.  OMG the relief and the appreciation..... 

 

This cottage pie was a quite different to my normal gravy based minced and vegetable combination.  The meat mixture was of a tomato base but still jam packed with vegetables which I love - "sneaky vegies" are my favourite vegetables.  Now the topping.... where do I start.  I thought it was brilliant - not stodgy and heavy like a normal full potato mash.  The cauliflower made it so light and the was no overpowering cauliflower flavour. 

 

Cottage Pie with Cauliflower Parmesan Mash

(Recipe sourced from Weight Watchers Double-Up Dinners)

 

Serves: 8 (4 if freezing half)

ProPoints: 8

 

1 tablespoon olive oil

2 onions, finely chopped

2 carrots, finely chopped

4 garlic cloves, crushed

2 teaspoons smoked paprika

1 kilogram lean pork and veal mince

2 tablespoons plain flour

1/2 cup tomato paste

2 cups chicken stock

2 teaspoons red wine vinegar

2 tablespoons Worcestershire sauce

600 grams potatoes, chopped

1/2 large cauliflower, chopped

2 tablespoons chopped fresh chives, plus extra to garnish

salt

freshly ground black pepper

1/4 cup finely grated fresh parmesan cheese

 

Heat oil in a large saucepan over medium-high heat.  Cook onion, carrot and celery, stirring, for 5 minutes or until softened.  Add garlic and paprika.  Cook, stirring, for 1 minute or until fragrant.

 

Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.  Add flour and cook, stirring, for 1 minute.  Add paste, stock, vinegar and Worcestershire sauce and bring to the boil.  Reduce heat and simmer, uncovered, for 20 minutes or until thickened.

 

Meanwhile, preheat oven to 180 degrees Celsius.

 

Boil, steam or microwave potatoes and cauliflower until just tender.  Drain.  Mash in a large bowl with chives until smooth.  Season with salt and pepper.  Cover and keep warm.

 

Lightly spray two 1.25 litre capacity ovenproof dishes with oil.  Divide mince mixture between prepared dishes.

 

Top with mash and sprinkle with parmesan cheese.  Bake for 20 minutes or until golden.  Serve sprinkled with extra chives.

 

If freezing do not bake.  Cool and wrap dish in a double layer of plastic wrap.  Wrap in foil.  Freeze for up to 2 months.  Defrost in fridge overnight and bake as per recipe above. 

 

 

(Click here for a printable version of this recipe)

 

Curried Cauliflower Soup

MMMM warm soup on a cold day and this one has a slight kick to the taste.

A very simple recipe, and a quick soup to whip up. The addition of Korma Curry Paste gives it a mellow curry flavouring with a little spice but it's not overpowering. The kids loved it and by doubling the recipe I have ensured that both Noel and I have some for lunches. As there is no cream the soup is freezable.

Curried Cauliflower Soup

Serves: 8
ProPoints per serve: 0

cooking spray
1 brown onion, diced
1 head of cauliflower, cut into florets
1 teaspoon crushed garlic
2 litres chicken stock (made with stock powder)
1 tablespoon Korma Curry Paste

Coat a large saucepan with cooking spray, add onions and cook over a medium heat until softened.

Add cauliflower florets, garlic, stock and curry paste. Bring to the boil, reduce heat and simmer for 15 minutes or until cauliflower is very soft.

Remove from heat, allow to cool slightly. When cooled place in blender and pulse until smooth.

Return soup to saucepan and reheat without boiling.

(click her for a printable version of this recipe)

Broccoli and Cauliflower Au Gratin

I have already posted a recipe for Cauliflower Au Gratin (Cauliflower Cheese as it's known in our house) and thought I would just share another variation with you that is also a hit at our house.
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I actually like adding broccoli to the Cauliflower Au Gratin for several reasons. Firstly it adds another vegetable to the plate, which is always a bonus! I am sure all you parents would agree with me on that plus. Secondly, I find the green and white colour combination appealing not to mention that both vegetables compliment each other. And thirdly, my personal reason, is that the broccoli stays warm while you are eating it!! I am not a fan of broccoli served by itself on the plate as it goes cold quite quickly.
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As with the Cauliflower Au Gratin, this is a fairly easy recipe unless you have trouble with the cheese sauce. If the sauce is lumpy, too runny, or too starchy the recipe just doesn't come together. So just take a little extra effort and time while making the sauce to ensure you get the correct result.
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Broccoli and Cauliflower Au Gratin

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Serves 8
Points per serve: 2.5
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cooking spray
1 head of cauliflower
1 head of broccoli
45g butter
3 tablespoons plain flour
3 cups skim milk
60g grated tasty/cheddar cheese
2 teaspoons dijon mustard
ground white pepper
salt
1 slice white bread, made into fine breadcrumbs

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Preheat oven to 180 deg C..Spray a large casserole dish with cooking spray..
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Cut the cauliflower into medium, even sized florets. Place in a large microwave proof dish, add a little water, cover with plastic wrap and microwave for 5 - 8 minutes or until florets are beginning to become almost tender. Remove from water and arrange in casserole dish so all florets are in a single layer. Repeat with the broccoli and when placing in the casserole dish mix amongst the cauliflower.
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Make cheese sauce by placing the butter in a large saucepan and melt over a medium heat. Add the flour and whisk to combine into a roux for approximately 1 minute. Remove from heat and slowly add the milk, stirring constantly, until mixture is smooth. Place over a medium heat, still constantly stirring add dijon mustard and season with salt and pepper. Continue to stir until mixture starts the thicken. Remove from heat and stir in 30g of the cheese. Pour cheese sauce over the broccoli and cauliflower florets evenly.
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Combine breadcrumbs and remainder of cheese. Sprinkle over the broccoli and cauliflower and spray top evenly with cooking spray.
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Place in oven and cook for 30 - 40 minutes or until the top is golden and the edges are bubbling. Serve immediately.

Cauliflower Au Gratin

This is the only fail safe way I can get Oliver and Alex to eat cauliflower. Don't get me wrong they eat it in a stirfry, as a vegetable with gravy but give them a Cauliflower Au Gratin and they are literally in heaven.
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This is a fairly straight forward recipe even though I have classed the difficulty of medium. If you do not get the cheese sauce smooth and thick the dish will just not come together.
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Cauliflower Au Gratin

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Serves 8

Points per serve: 2.5

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cooking spray

1 head of cauliflower

45g butter

3 tablespoons plain flour

3 cups skim milk

60g grated tasty/cheddar cheese

2 teaspoons dijon mustard

ground white pepper

salt

1 slice white bread, made into fine breadcrumbs

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Preheat oven to 180 deg C.
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Spray a large casserole dish with cooking spray.
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Cut the cauliflower into medium, even sized florets. Place in a large microwave proof dish, add a little water, cover with plastic wrap and microwave for 5 - 8 minutes or until florets are beginning to become almost tender. Remove from water and arrange in casserole dish so all florets are in a single layer.
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Make cheese sauce by placing the butter in a large saucepan and melt over a medium heat. Add the flour and whisk to combine into a roux for approximately 1 minute. Remove from heat and slowly add the milk, stirring constantly, until mixture is smooth. Place over a medium heat, still constantly stirring add dijon mustard and season with salt and pepper. Continue to stir until mixture starts the thicken. Remove from heat and stir in 30g of the cheese.
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Pour cheese sauce over cauliflower florets evenly. Combine breadcrumbs and remainder of cheese. Sprinkle over the cauliflower and spray top evenly with cooking spray.
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Place in oven and cook for 30 - 40 minutes or until the top is golden and the edges are bubbling. Serve immediately.
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