|500 g||beef mince|
|1||onion — chopped|
|3||garlic cloves — crushed|
|4||celery stalks — finely sliced|
|1 tbsp||Rhodes Quality Tomato Paste|
|2 cup||beef stock — homemade|
|200 g||green beans — extra fine, sliced|
|himalayan salt and black pepper|
|500 g||cauliflower — cut into florets|
|1 cup||chicken stock — homemade|
|2 tsp||fresh thyme — chopped|
Heat the tallow in a pot. Add the mince and cook until brown.
Add the onion, garlic, celery, tomato paste and beef stock. Simmer for 25–30 minutes. Stir in the green beans, season and transfer to an ovenproof dish.
Preheat oven to 200°C.
Place the cauliflower, chicken stock and 1 tbsp butter in a saucepan and cook until cauliflower is soft.
Purée mixture until smooth, stir in the thyme, season to taste and spoon this over the mince mixture.
Dot with remaining butter, cut into small pieces, and bake for 15–20 minutes or until golden and bubbling.
Recipe reprinted with permission of Lose It!