This my twist on a famous family meal to make it low carb but also extend the meat using mushrooms and thereby making it budget friendly too.

Preparation  & Cooking time :  minutes
Serves : 4

Difficulty : 2/10

You will need:

 For the Mince :
500gr mincemeat
1 punnet mushrooms - finely chopped
2 leeks - finely chopped
1 tbsp garlic paste
1tsp ginger paste
23 fresh tomatoes - finely chopped
1 pack Tomato paste
Salt & Pepper to taste
100ml olive oil

For the topping :
500gr Cauliflower (1 large head)
1 knob of butter
50ml milk/cream

Method : (see below for pictorial)

For the Mince :
Put a saucepan on the stove on full heat and add the olive oil , and finely chopped leeks , add the garlic , ginger and brown in the oil. Add the finely chopped mushrooms and once again brown slightly and scoop out into a bowl.

In the same pan add the remainder of your olive oil , your finely chopped tomatoes , your tomato paste and season. Allow this to simmer and soften.
Add your mince meet and keep turning , adding a little extra oil if ncessary ... simmer until cooked.
Add your mushroom mixture into this mixture, add a dash of water and simmer for 5-10minutes.
Remove from the heat and set aside.

For the topping :
Clean the cauliflower and either microwave with no water for 5 minutes on full or boil your cauliflower until super soft.
place Cauliflower in a glass dish , add the knob of butter and milk/cream and whisk until smooth and creamy (like mashed potatoes)

In 4 small baking dishes for individual pies (as above) or in 1 large dish spoon in your mincemeat mixture, now spoon the Cauliflower mash on top of this. Sprinkle with cheese and/or seasoning and bake on 180'c for 25minutes.

Remove and eat.

This meal is #lchf and #bantingfriendly

** cooks note
Do not wash mushrooms in water , simply wipe with a damp cloth to avoid getting additional moisture in your food. Mushrooms absorb water when being washed or soaked. 

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