Directions:

1. Preheat the oven to 180C.
2. Steam the cauliflower and/or potato for about 10 – 15 minutes until tender.  Drain the cooked vegetables into a dish or colander and put aside.
3. Heat the olive oil or fat you’re using in a large pan or casserole dish over a medium heat until melted. Add the onions, garlic, celery carrots and sweet potato / pumpkin and cook for about five minutes, until just softened.
4. Add the spices i.e. cumin and turmeric (if using) to the onion mix and saute for about 1 minute.
5. Add the mince and cook until browned. Then add the tomato paste, passata, dulse (if using) and chopped herbs i.e. thyme and parsley and cook for a minute or so.
6. Pour in the wine and stock and season with sea salt and freshly cracked pepper.  Simmer for about 15 – 20 minutes or until the liquid has reduced.  Keep stirring occasionally.
7. Meanwhile, place the cooked cauliflower with 2 Tbsp butter, ghee or olive oil, a pinch of sea salt and black pepper in the food processor and blend until smooth.
8. Place the meat mix into the base of a greased ovenproof dish.  Top with the cauliflower mash and smooth the top out evenly.
9. Bake the pie in the oven for about 30 minutes, or until golden.   Serve with a fresh, seasonal salad or freshly steamed greens.

Notes + Time Saving Ideas

• Add the garlic, onion, carrot, celery, pumpkin, sweet potato into a thermomix or blender and pulse to ‘grate’ and sauté in the thermomix or place in pan for sautéing.
• Ask your local butcher to make mince up for you that includes organ meat e.g. liver, kidney and/or heart.  Our local butcher is fabulous and makes up a mix of 15% liver (organ meat) to the mix.  (He also makes up sausages for us using the organ meat mince mix).
• Add 1 Tbsp of fresh organic cream into the mash puree if dairy tolerant.