Cauliflower And Beef Casserole - cooking recipe

Ingredients

1 lb waxy potatoes (such as Red Bliss), peeled and chopped
1 None small cauliflower, cut into florets
1 tbsp oil
1 lb ground beef
2/3 lb carrots, peeled and grated
1 None small onion, peeled and finely chopped
1 tbsp tomato paste
1 14.5oz can diced tomatoes
1 tsp vegetable bouillon powder or 1 bouillon cube
1 oz fresh basil, little reserved for garnish, remainder finely chopped
4 oz Cheddar, grated

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes in boiling salted water for 10 mins. Add the cauliflower and cook for 10 mins. Drain and allow to cool.
Heat the oil in a saucepan and cook the beef until crumbly. Set aside 3 tbsp carrot for garnish and add the remainder to the pan along with the onion. Saute for 2 mins. Season with salt and white pepper. Stir in the tomato paste and cook for 1 min, then add the tomatoes and 3/4 cup water. Bring to a boil, stir in the bouillon and simmer for 10 mins. Stir in the basil and remove from the heat.
Place the potatoes and cauliflower in an ovenproof serving dish and spoon the beef mixture over, then sprinkle with the cheese. Bake for 15 mins. Sprinkle with the reserved carrot and garnish with basil.