Beef mince and creamy cauliflower mash bake


This dish is the perfect option for when you are craving lasagna or similar rich comfort food, but want a low carb alternative. It has the creaminess of béchamel sauce from the cauliflower mash and the spicy minced beef with red pepper is the next level bolognese sauce. All in all, this one is definitely a crowd pleaser and the perfect option for a late Sunday lunch. Best thing – it tastes even better the next day so it’s a great option for meal prepping – although, I have to warn you that it may cause huge lunch envy at work. I usually have it with a nice rocket and cherry tomato salad, or, if I prep it for next day, I’ll usually pan fry some cavolo nero or broccoli to get the extra veg on the side.

Recipe (yields 6 portions)

Beef mince

  • 500g beef mince
  • 1 can canned chopped tomatoes
  • 1 red onion, finely chopped
  • 1 red pepper
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • fresh herbs of choice (basil, parsley, coriander, mint)
  • salt, pepper to taste

Cauliflower mash

  • 1 medium head cauliflower
  • 1 tbsp nutritional yeast
  • 2 tbsp almond milk
  • 1 tbsp coconut butter
  • salt to taste


  • 1 egg, whisked
  • 1 tbsp almond milk
  • pinch of nutmeg
  • salt, pepper

Heat olive oil in a large sauce pan and add chilli flakers and onions. Once the onions are translucent, add beef mince and cook for about 5-10 minutes. Lower the heat and add red pepper, tomatoes and fresh herbs. Season with salt and pepper and cook on medium low heat for about 45 minutes, adding extra water when needed.

For the cauliflower mash, first cook the cauliflower in salted water. Drain it, add nutritional yeast, milk, butter, salt and mash it with a blender or potato masher until smooth and creamy.

Lightly oil a medium size baking pan, add a layer of beef mince, top it with the cauliflower mash and then add the remaining of beef mince on top.

Mix all the topping ingredients together and pour over. Bake on 180ºC for 20 minutes.

Boom, done 🙂


AS xx


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