Preheat the oven to 200°C.
Heat 15ml of oil in a large pan and fry mince until browned.
Remove mince, add remaining oil and sauté onion, carrot and garlic for 8 minutes.
Return mince to the pan with tomato purée and cook for 8 minutes.
Add stock, boil, then simmer for 40 minutes before stirring in parsley.
Boil potatoes until soft, then drain and mash with butter.
Blanch cauliflower for 1 minute, refresh in cold water, and dry.
Mix crème fraîche, mustard, egg, and cheese, then fold in cauliflower.
Layer mince, mash, and cauliflower mixture in a dish and bake for 20 minutes.
Grill on high until the top is golden-brown and bubbling.