Directions

1. Heat oil in a large pan and place over medium heat. Once hot, add the onions and garlic and cook for a minute.

2. Add the carrots and celery, and cook for 5 - 6 minutes until tender. Add the mushrooms and cook for a further minute. 

3. Turn the heat up to high and add the beef and cook until no longer pink. Add the flour and mix in.

4. Add the tomato pasta, bouillon cube, Worcestershire sauce, bay leaf and the beef stock. Bring to a simmer before reducing to a medium heat. Cook for 30 - 40 minutes until you get a gravy like consistency.

5. Transfer the filling into a 9 x 13-inch baking dish and let it cool to room temperature.

6. Preheat the oven to 180°C .

7. Steam your cauliflower in a pot until soft and tender. Using a hand mixer, blend the cauliflower until smooth. Add in the butter, milk, salt and pepper. 

8. Spread the cauliflower mixture on top of the pie and use a fork to decorate the top. Sprinkle with parmesan cheese and drizzle with butter.

9. Bake for 35 - 40 minutes, or until golden brown and bubbling on the sides. Remove from the oven and sit for 5 minutes, before sprinkling with fresh thyme and serve.