Doing things just a little differently, I decided to use turkey mince. Low fat, turkey mince gives us the opportunity to add in whatever fat we choose to - here, coconut oil.
Deviating further, I wanted a more spicy version.
Begin by browning off some turkey mince in coconut oil. One pound for two people is good.
While that's browning, dice up a medium onion and toss that in, stirring through.
Dice up some other veggies. I went with some aubergine (eggplant) and courgette (zucchini), sufficient to double the amount in the pan.
Now, the flavours ...
Garlic first, several cloves. Now, graze through your spice cupboard! I added in some ground coriander, ground cumin, black pepper, paprika, chilli powder and some powdered chicken stock.
Squirt in some tomato purée and stir through. The purée will help to thicken the dish as well as bring in some depth of flavour.
Allow that to cook through in the pan and pick up some toasted flavour. Don't let it stick!
Cover with water and simmer through until the liquid is well reduced.
The mash? Cauliflower ...
Take a cauli, trim the leaves off, core it and steam the florets. Once soft, allow the steam to evaporate off and mash it together with some cheddar cheese.
Transfer the meat sauce to an ovenproof dish and spoon the mash over. Bake at 180C for about 20 minutes.
You kept the cauli leaves didn't you? No? Shame on you! Yes? Great! Take the better ones, shred and steam them.
Serve out, Cottage Pie with shredded cauli greens alongside.
