Author: Adam Macdougall   Date Posted:11 April 2019 

Us men love a pie and this one won't disappoint - full of taste and plenty of meat. I've upped the serving size so now you get dinner and lunch plus a bonus serve for a mate or your missus - perfect!

(Serves 3)


  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g lean pork and veal mince
  • 1 tablespoon plain flour
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons no-added-salt tomato paste
  • 1/2 cup reduced-salt beef stock
  • 1 small head (about 650g) cauliflower, trimmed, chopped
  • 1/4 cup grated parmesan cheese


  1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for 3 minutes or until onion is soft. 
  2. crank the heat up to high, add the mince and cook until browned, breaking up any lumps with a wooden spoon. Stir in the flour, then the balsamic, tomato paste and stock. Reduce the heat and simmer until thickened, about 10 minutes.
  3. Meanwhile, chuck the cauliflower in a large microwave bowl with 2 tablespoons of water. Cover and microwave on high for 8-9 minutes or until very tender. Drain, return to the bowl and throw in half the Parmesan and mash until smooth.
  4. Preheat your oven to 180oC or 160oC fan forced. Pile the mince into a 3-cup (750 ml) capacity baking dish and spread out evenly. Cover with the cauliflower mash and scatter the remaining cheese over the top. Bake for 15-20 minutes or until golden. Serve with some steamed beans for an extra serve of veg.

Smart Swap:

If you prefer, use 500 grams of lean beef mince instead of pork and veal.