For a spin on a regular pie, try our quick and easy Autumn cauliflower and beef pot pie recipe.
Serves44
Cook time55 mins55 minutes
Prep time15 mins15 minutes
Ingredients
¼ cup (35g) plain flour
750g Coles Australian Gravy Beef, cut into 2cm pieces
2 tbsp olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 swede, peeled, finely chopped
¼ cup (60ml) dry red wine
400g can diced tomatoes
1 cup (250ml) beef stock
2 tbsp fresh oregano leaves, chopped
1kg cauliflower, cut into florets
¼ cup (60ml) milk
20g butter
2 tbsp sour cream
Steamed green beans, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the flour in a large plastic bag. Season. Add the beef to the bag and gently shake to coat. Heat half the oil in a large ovenproof casserole dish over medium-high heat. Add the beef and cook, in 3 batches, for 5 mins or until browned. Transfer to a plate.
Step 2
Heat the remaining oil in the same dish. Add the onion, carrot and swede and cook for 5 mins or until vegetables are just tender. Return the beef to the dish with the wine, tomato, stock and oregano. Bring to the boil. Reduce heat to low and simmer, uncovered, for 30 mins or until beef is tender.
Step 3
Meanwhile, boil, steam or microwave the cauliflower until completely tender. Place in a food processor or blender with the milk, butter and sour cream and process or blend until smooth. Season. Cover to keep warm.
Step 4
Preheat grill on high. Spread the cauliflower mash over the beef mixture. Cook under the grill for 3 mins or until cauliflower mash is golden brown.
