Preheat the oven to 200C/400F/Gas 6
Heat half of the oil in a large heavy-based frying pan over a high heat. Add the mince and fry until browned all over. Remove with a slotted spoon
Add the remaining oil in the pan and gently fry the onion, carrot and garlic for eight minutes or until the vegetables have softened
Return the mince to the pan with the tomato purée and cook for a further 6-8 minutes
Add the stock, bring the mixture to the boil, then reduce the heat and simmer for 40 minutes. Stir in the parsley, remove from the heat and set aside to cool
Meanwhile for the topping, boil the potatoes until soft. Drain and mash in a saucepan with the butter
Blanch the cauliflower florets for one minute. Drain, refresh in iced water and pat dry
Beat together the crème frâiche, mustard, egg and cheese in a bowl. Fold in the cauliflower.
Spoon the mince in to a baking dish and top with the mashed potatoes, then spoon over the cauliflower mixture and bake in the oven for 20 minutes
Preheat the grill to high, then grill pie until the top is golden-brown and bubbling around the edges
