Serves 3

4 syns and 3 HEa’s for entire recipe

Extra Easy – 1.5 syn and 1 HEa per serving

Original – 1.5 syn and 1 HEa per serving

Ingredients

1 medium cauliflower head

300g of extra lean minced beef

1 large sweet onion, finely chopped

2 cloves of garlic

fresh thyme

1 large carrot, grated

1 courgette, chopped

300ml of beef stock (made up from a stock cube)

splash of Worcestershire sauce

1/2 teaspoon of onion powder

1/2 teaspoon of garlic salt

1 tablespoon of cornstarch/cornflour (3.5 syns)

1 tablespoon of tomato puree (0.5 syns)

black pepper

56g parmesan (2 HEas)

42g of mozzarella (1 HEa)

Frylight/Pam Spray

Method

Preheat oven to 180c or 350f

Separate cauliflower into florets and steam over a large saucepan of water for approx 10-15mins until softened. Set aside

Spray a frying pan with some Frylight/Pam spray and add the mince, onion, garlic and fresh thyme. Cook until mince is browned through and onions are softened.

Add courgette and grated carrot and cook for  further 3-4 mins.

Add stock, onion powder, garlic salt, tomato puree and Worcestershire sauce and bring to the boil and then reduce heat.

In a small bowl mix the cornstarch/cornflour with a couple of tablespoon of cold water and then add to the meat mixture and stir to thicken.

Add the meat mixture to a round oven proof dish.

Roughly mash the cauliflower and add to the top of the meat mixture. Sprinkle with the parmesan and mozzarella and a sprinkling of black pepper.

Bake in the oven for approx 40-45 mins or until cheese is melted and starts to golden.

Serve equally among 3 plates.

Filed under: beef, below 2 syns, Extra Easy, main course, Original, vegetables