Cottage Garden Pie (116)

4 Beef

450g (1 lb) minced beef

25g (1oz) margarine
1 cauliflower, florets only
1 onion, chopped
2 tbs plain flour
5 fl oz carton soured cream
400g (14oz) can tomatoes, chopped
1 tsp mixed herbs
1 tbs fresh brown breadcrumbs
2pt ovenproof dish

MELT the margarine in a pan, add the onion and fry gently until just brown.
Stir in the mince and brown it off. Mix in the flour and stir in tomatoes and
herbs. Season to taste. Bring to the boil, stirring all the time, then reduce heat
and simmer for 20 minutes with the lid off.
Cook the cauliflower florets in a pan of boiling, salted water until just tender,
then drain and leave aside until the meat is cooked. Turn the mince into a
two-pint ovenproof dish, arrange the cauliflower evenly on top, then spoon
over the soured cream. Sprinkle with breadcrumbs, heat under the grill until
golden brown or bake in the oven at gas mark 5/370F/190C for up to 40
minutes.