Ingredients

    Serves

• 1 Large Cauliflower
• 100 Grms Walnuts
• 1/4 TSP salt
• 1/4 TSP ground black pepper
• 2 TBSP’s vegetable oil
• 1 Onion finely chopped
• 1 large carrot finely chopped
• 1 stick of celery finely chopped
• 1 TSP minced garlic
• 1 TBSP Tomato puree
• 1 TSP Soy sauce
• 1 TBSP Worcester sauce
• 1 28 Grm vegetable stock pot
• 10 ml Red wine
• 125 Grms Puy lentils
• 1 TBSP sauce flour
• 25 ml Red wine
• 1.5 Kilos potatoes cooked and mashed
• 1 TBSP Dijon mustard
• 25 Grms Butter
• 1/2 Tsp salt
• 1/4 Tsp Black pepper
• Milk

Method

Depending on how course you like your filling/mince will depend on how you prepare your cauliflower, if you like a course texture then use a knife to chop the cauliflower with the walnuts for a course texture or else, place the cauliflower and walnuts in a food processor and blitz for a finer texture and season with the salt and pepper. Remember don’t make it too fine or else it will become a paste when it is cooked.

In a non stick pan large enough to hold the mixture, heat the vegetable oil, add the onion, carrot and the celery and cook until it is soft and the onion is transparent. Add the garlic and cook for a few minutes then add the tomato puree and cook it out until the onions and garlic turn red. Tip in the cauliflower mixture in and add the Soy sauce, Worcester sauce, veg stock pot and continue to cook and turn over in the pan until the mixture has darkened and the stock pot is incorporated then finely fold in the lentils.

Spread the mixture out on a baking tray lined with baking sheet and place in a pre heated oven at 180 for 35-40 minutes to remove some of the moisture from the cauliflower mixture. Remove from the oven and tip the mixture back into the non stick pan on a medium heat and fold in the sauce flour trying not to break up the mixture to much then add the red wine and allow the mixture to thicken ,tip the mixture into pyrex dish while you prepare the potatoe topping.

To the mash add the Dijon, butter, salt and pepper then gradually add milk to form a spreadable consistency, Spread over the filling and with a fork , rough up the surface and brush with melted butter. Place in the oven at 180C for around 25 minutes or until the potato is golden in colour, serve with garden peas carrots.