A British beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Cauliflower and carrots are on the Dirty Dozen, so it's worth buying these organic to reduce pesticide exposure. The organic sourcing doesn't impact the beef or dairy much.

Ingredients

• 500 g ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 tbsp tomato paste
• 1/2 cup beef stock (ideally homemade)
• 1 tsp fresh thyme, chopped
• 1 head cauliflower, chopped into florets
• 2 tbsp butter, unsalted
• 1/2 cup heavy cream
• to taste salt and pepper
• 2 tbsp extra-virgin olive oil

Method

1. Heat olive oil in a large pan over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
2. Add the ground beef to the pan, breaking it up with a spoon. Cook until browned. Drain excess fat if necessary.
3. Stir in the tomato paste, beef stock, and thyme. Simmer for 10-15 minutes until the sauce is thickened. Season with salt and pepper.
4. While the beef simmers, bring a large pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 8 minutes.
5. Drain the cauliflower well, then return to the pot. Add the butter and heavy cream, then mash until smooth. Season with salt and pepper.
6. Preheat your oven to 200°C (400°F). Spread the beef mixture in an even layer in a baking dish.
7. Top the beef with the cauliflower mash, smoothing it out. Bake for 20 minutes or until the top is lightly browned.
8. Remove from oven and let cool slightly before serving.

Notes

• You can substitute butter with ghee for a richer flavor.
• For a thicker mash, reduce the amount of cream.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic British recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.