Shepherds Pie with Cauliflower, Potato& Mustard Mash

1kg lean minced beef
1 litre beef stock
1kg potatoes, peeled, washed and chopped
Half a large cauliflower, chopped into florets
1 kg bag mixed frozen vegetables
1 tablespoon Dijon mustard
1 tablespoon Vegemite (yeast extract)
2 tablespoons worcestershire sauce
2 teaspoons onion powder, dried parsley and dried oregano
2 tablespoons chopped oregano
200g salted butter
3 tablespoons flour (use gluten free for those that are gluten intolerant)
Salt and pepper

Preheat the oven to 180°C
In a large deep pan, cook off the minced beef, no oil is needed for this.
Add the flour and mix through the minced beef. Add the frozen vegetables and mix again.
Next add enough stock just to cover everything, you will have stock left. If you need more just add as you go.
Add the onion powder and dried herbs then mix again.
Add the worcestershire sauce and vegemite if using.
Cook for a few minutes until the gravy thickens then pour into your oven proof dish. Taste and season with salt and pepper. Leave to cool.
Next boil the potatoes until soft in salted water, in the last 10 minutes add the cauliflower florets and cook until soft.
Drain and mash together whilst hot. Add the butter in cubes and mash again until there are no lumps and the butter is incorporated.
Add the Dijon mustard and fresh chopped oregano then mash again.
Place on top of the cooled minced beef mixture and bake until browned and bubbling.

The flour acts as the thickener so add a little at a time as you may need more or less flour depending.

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