Preheat your oven to 180C (350F) and bring a medium pot of water to the boil.

Chop cauliflower into large bite sized chunks. Simmer for 10-15 minutes or until cauli is really soft.

Drain and mix in half the butter. Then whizz using a stick blender or your food processor until smooth and creamy. You could mash with a fork but you’ll end up with a chunkier result.

While the cauli is cooking, heat a large frying pan on a high heat. Add beef and a little oil and cook, stirring until the beef is well browned. Add tomato passata and the remaining butter and bring to a simmer. Taste and season with salt and pepper.

Transfer the beef mixture to an oven proof dish (mine was 22cmx28cm / 8inx11in but it doesn’t need to be exact).

Top with the cauli mash, I didn’t go all the way to the edges so it looked prettier and allowed my mash layer to be thicker.

Bake for 30 minutes or until everything is hot and bubbling.

Serve with salad leaves on the side.