Beef Cottage Pie with Kumara and Cauliflower Mash

Steps

1. oven grill to high. Bring a large pot of salted water to the boil. Set aside a medium baking dish (measuring about 22 x 22cm).
2. Cook kumara in pot of boiling water for 5 minutes, then add cauliflower and cook a further 5-7 minutes, until soft. Drain well and return to pot with butter. Mash until smooth. Season with salt and pepper.
3. While kumara and cauliflower cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, first carrot, courgette, garlic and celery for 3-4 minutes, until tender.
4. Add mince and brown for 3-4 minutes, breaking up mince with a wooden spoon as it cooks. Add cottage pie spice mix and flour and cook for 1 minute. Add all remaining beef cottage pie ingredients, reduce heat to medium and simmer for 3-5 minutes, until thickened. Season with salt and pepper.
5. Transfer beef mixture into baking dish. Evenly spread kumara and cauliflower mash over the top to cover. Use a fork to rough up the surface, if desired, then sprinkle over breadcrumbs and Parmesan cheese. Place under grill for 2-3 minutes, until cheese is melted and golden.
6. While pie is grilling, peel remaining carrot then peel into long, thin ribbons. Peel cucumber into long, thin ribbons, stopping when you reach the seeds. Toss both in a medium bowl with lemon juice and oil. Season to taste with salt and pepper.
7. divide cottage pie and ribbon salad between plates with a dollop of tomato sauce on the side.