Shepherd’s Pie with a twist
Thursday, May 2017
Shepherd’s Pie with Cauliflower Mash
Looking for a hearty, healthy meal that can warm you up this season? Try this Shepherd’s Pie with a twist. The kids will love this!
Approximate Preparation and Cooking Time: 1 hour
500g grass feed beef mince
1 onion diced
2 cloves garlic crushed
1 cup diced carrot (frozen)
1 cup peas (frozen)
1 tub tomato paste
1 tsp nutmeg
½ tsp black pepper
½ tsp turmeric
2 bay leaves
2 cups chicken/veg/beef stock or bone broth
Salt to taste
Coconut oil for frying
1 large cauliflower, cut into smaller pieces (or 2 small)
1 tbsp butter
½ - ¾ cup grated tasty cheese (optional)
1. Fry off garlic and onions in a saucepan on medium heat with coconut oil, until translucent.
2. Add beef mince and cook until it just turns brown.
3. Mix in tomato paste and spices, including bay leaves.
4. Add in stock/bone broth, 1 cup at a time.Salt as required.Bring to the boil, then immediately let the meat sauce simmer on low for approximately 20 minutes.
5. Switch on oven to warm up – 150deg fan forced.
6. While the meat sauce is simmering, steam the cauliflower so that it is cooked all the way through (cannot be crunchy!).
7. Add cooked cauliflower to food processor and process until smooth (or use a stick blender). Blend in butter.Set aside.
8. Once the liquid in the meat sauce has been reduced, add frozen carrots and peas and cook for a further 5 minutes or until heated through.
9. Add the mixture to a shallow lasagne dish. It’s important you don’t overflow the mixture - allow enough room for the cauliflower mash.
10. Using a spatula, add cauliflower mash on the top of the meat sauce, an amount at a time, then spread with the spatula to make it smooth.Sprinkle grated cheese if desired.
11. Place dish in 150deg fan forced oven for approximately 15-20 minutes or until top is golden brown.Bring out of oven and let it sit for 10 minutes before serving.
TIP! Save time and double the ingredients to make leftovers. Shepherd’s Pie is ideal to freeze.